Adding canned pumpkin makes muffins ridiculously moist, plus it cuts down on the eggs and oil you’d normally use, making it a great low fat breakfast for kids.  Because all the work is done for you (baking, pureeing and canning) all you have to do is scoop it out and add it to your favorite muffin mix.Plus, did you know canned pumpkin locks in all the nutrients and flavor of the vegetable? Score. And the olive oil gives amazing flavor, plus your kids get all the added health benefit of this monounsaturated fat.  Top with pumpkin seeds and a light sprinkling of sugar for a crunchy sweet bite.