Early school mornings are a hard thing for me and my family to get used to. During the school year, I get in the routine of making healthy freezer breakfast foods in bulk. Having a healthy breakfast ready to eat makes our morning a little less stressful and helps us get out the door on time. I feel better sending my kids off to a long day of school with more than cold cereal in their bellies.

pumpkin-cranberry-muffins-on-pinterestOne food I like to make in large batches is Pumpkin Apple Muffins. When I make them I always make a quadruple batch to last. This recipe is originally from my sister, Cindy, and they are so delicious. Chopped apples are not the only add-in option; I love mine with frozen cranberries. In this example, I kept the pumpkin plain with no add-ins.

I always use half whole wheat flour, half white flour and I always decrease the original sugar by half. These are not meant to be a dessert for us but a healthy breakfast muffin. With the added spices and mix-ins, we cannot even tell the sugar is missing. (Original recipe below for printing.)


pumpkin-apple-muffinsAfter the muffins have cooked and cooled, pop six of them into a freezer quart-size bag and place flat in the freezer. To thaw, take the bag out at night, before bed, and place in the fridge. In the morning they are ready to be eaten.

pumpkin-muffin-recipefreezer-pumpin-muffinsMy kids really love eating these muffins! We add a fruit smoothie and they are all set for the day with full bellies.


PUMPKIN APPLE MUFFINS                                                                                                                           Sistersandsidekicks.com

2 1/2 C. Flour
1 C. Sugar
1 1/2 tsp. Cinnamon
1/2 tsp. Ginger
1/2 tsp. Nutmeg
1/2 tsp. Salt
dash Cloves
1 tsp. Baking Soda

2 C. Peeled Apples, finely chopped
1 C. Canned Pumpkin (not pumpkin pie mix)
1/4 C. Applesauce
1/4 C. Cooking Oil
2 Eggs

COMBINE first 8 (dry) ingredients in a large mixing bowl. STIR in the apples.
COMBINE the wet ingredients.
STIR wet ingredients into dry ingredients, mixing only until combined. Batter is very thick.
SPOON into 18 greased muffin cups. SPRINKLE tops with cinnamon-sugar, if desired.
BAKE in preheated 350°F oven for 30-40 minutes.

Notes: Part whole wheat flour can be used. Sugar can be decreased by 1/4-1/2 cup, depending on your preference. A Pampered Chef chopper works great for the apples. Frozen cranberries, halved, can be used in place of the apples or both omitted for plain pumpkin.

To Freeze: Place in a freezer zipper bag. To thaw: Place freezer bag in fridge over night.

  1. This is a great idea. I make muffins once in a while to keep in the fridge for the week, but freezing them is great! I feel bad when I’m too lazy or rushed to make hot breakfast for my kids. Cold cereal is eaten more than I would like to admit.

  2. Beth

    Frozen muffins also make a great cold lunch addition too! I put a frozen muffin in the lunch bag and it’s thawed by the time lunch time rolls around. The kids like this option when the sandwich options gets old.

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