My two ingredient allergy safe pumpkin muffins are easy to make and delicious. They are the perfect treat for the classroom! Everyone can enjoy them!
Be the hero of your child’s classroom party this Halloween and volunteer to bring in a snack that is safe for all. My two ingredient allergy safe pumpkin muffins are easy to make and delicious.
October signals pumpkins, the leaves falling and the weather cooling and it also is means planning for Halloween and harvest parties at school.
More and more children have to be careful what they eat. Allergies to peanuts, tree nuts, sunflower seeds, eggs, milk and more can be life threatening issues for some children.
That’s why this simple allergy friendly snack is the perfect treat for kids of all ages.
Wondering what to make for your child’s classroom party? It’s always a predicament what sweet treat to bring to the party that all the children can enjoy. My kids are now in middle school and high school so I don’t have the pleasure of attending parties like when they were in elementary school. But they are still asking for this delicious snack every fall.
My old standby is the perfect treat sure to please the entire class. Even the teachers love that it’s healthy, low in sugar and low-fat. It’s also a great way to start the day. Enjoy a breakfast smoothie and a pumpkin muffin on your way out the door in the morning.
This muffin recipe is not only packed full with fresh pumpkin but it’s a favorite among Weight Watchers followers.
Allergy-Safe Pumpkin Muffins
- 1 box spice cake mix
- 15 ounce can fresh pumpkin
- 1/4 cup water
- Preheat the oven according to cake mix box and bake according to the times on the package, about 30 minutes for 12 cupcakes. Mix all the ingredients together in a bowl. To prevent the muffins from sticking to the muffin liners or the muffin pan be sure to spray with cooking spray. The muffins are finished cooking when a toothpick inserted comes out clean.