Cutting Apples |
Sprinkling on some cinnamon and sugar. |
Little Apple Sweetie Pies |
For Halloween, we baked some ghost-shaped pumpkin muffins! We used Mrs. M.'s child-friendly pumpkin muffin recipe (recipe follows).
We began by gathering our ingredients.
The Ingredients |
The children took turns measuring and combining the wet and dry ingredients.
Pumpkin Puree |
Vegetable Oil |
Vegetable Oil |
Sugar |
Next the children took turns whisking the eggs and adding them to the mixture.
Whisking the Eggs |
Whisking the Eggs |
Adding the Eggs |
Mixing |
Mixing |
It was time to measure the dry ingredients. We added lots of flour.
Baking soda and baking powder were next.
Adding Baking Soda |
Adding Baking Powder |
This was followed by nutmeg and cinnamon.
Nutmeg |
Cinnamon |
Time to combine the dry ingredients with the wet ingredients.
The muffin batter was poured into ghost-shaped muffin cups by Reynolds. These were purchased at Target before they left us and went back to the United States.
Our Ghost-Shaped Muffins |
Baking is a Practical Life skill. Through our baking activities, the children are learning how to follow a recipe, measuring liquids and dry ingredients, and mixing substances. They are also strengthening their fine motor skills and eye-hand coordination. The pride evident when they take their yummy baked goods home is lovely to see. We have many more baking activities planned for the school year!
Pumpkin Muffins
1 1/2 cups vegetable oil
3 cups granulated sugar
6 eggs
4 3/4 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
1. Preheat oven to 350F. Grease muffin tray or loaf pan.
2. In a large bowl mix together pumpkin, oil, sugar and eggs. In a separate bowl, combine the dry ingredients. Add to pumpkin mixture until well blended. Pour into pans.
3. Bake muffins for 22 - 28 minutes. Loaves take 45 minutes to 1 hour.
Note: This recipe makes a very large batch. The muffins freeze well.