Photo Journal: Jenkinson's Boardwalk

We spent a recent fall Saturday taking the kids on the rides at Jenkinson’s Boardwalk in Point Pleasant. It is THE place to go for shore food, rides and fun.

It’s become an end of shore season tradition - heading to the boardwalk to ride the rides, devour some boardwalk eats, and pick up some sweets!

jenkinsons boat

I wasn’t sure if Henry would be big enough for the rides, but once we arrived, it was clear that there was NO way he wasn’t going on the rides. He was practically leaping out of his stroller.

jenkinsons fire truck

Penelope is sort of in between the kiddie rides and the big rides. She was very content to take Henry on the rides, and I’m glad she got one last year on the kiddie stuff. Next year she will for sure exceed the maximum height limit. And I’m already crying.

jenkinsons trucks
jenkinsons trucks2
jenkinsons carousel
jenkinsons gators
jenkinsons family

I’m so glad that I stopped a stranger and asked her to snap a quick photo of all of us. I am usually the one behind the camera and I rarely do this because I don’t want to bother anyone and don’t want to seem vain. But, now that I have this picture after the fact, I’m SO happy I did! We weren’t on a big vacation and it wasn’t a momentous occasion - just a normal Saturday out doing something fun as a family. I know someday my kids will be so happy to have photos of all of us together. I’m going to make an effort to do that more.

jenkinsons shaun henry
jenkinsons trucks3

Back on the trucks. This was by far Henry’s favorite ride!

jenkinsons rachel penelope
jenkinsons apples
jenkinsons kohr bros

It was such a fun day, and I’m so glad we’ve started to make this an annual post summer tradition!

Also past Jenkinson’s fun giving me all the feels.

Whole Wheat Pumpkin Mini Muffins

Whole wheat pumpkin mini muffins are the perfect healthy snack for the entire family! Moist, not too sweet and perfectly snackable, these are a fall baking must-have!

pumpkin mini muffins

I’ve really been struggling lately with what to feed my kids.

Friends, they are such a challenge. P is 5, and has so many opinions about what she will and won’t eat. H is 16 months, and though he doesn’t yet know to dislike vegetables like older kids, when he isn’t into something, he simply dumps his entire plate on the floor.

In a way, I guess you could say he makes it relatively easy for me with how clear he is.

making pumpkin muffins

So I’ve been searching for new and interesting things that they might actually eat. Oh and if I can find something healthy that they will willingly eat, that’s also a plus.

A friend recommended the now famous whole wheat pumpkin muffins from Peanut Butter Fingers, and said her kids just gobbled them up.

pumpkin muffins in pan

I’ve been a long time PBF reader, and was psyched to try these easy muffins and hope for the best. I figured worst case was that I’d eat them because you know I can’t resist pumpkin.

To make these snackable, small-finger friendly, and less wasteful for us, I adapted them into mini muffins!

pumpkin mini muffins group.jpeg

My kids ate almost the entire batch in 2 days, so you can bet that we’ll be making them again and again. On my next trial, I plan to add some spinach into the mix and see how that goes over!

pumpkin mini muffins group 2

Another change I made is the lack of pumpkin pie spice. I’ve tried it in other desserts, but can I get real for a moment and tell you that I’m just not a fan? I find it turns out way too spicy and unbalanced. Is it easier to use PPS? Yes. Is it worth making your own? YES. I can’t even tell you how much better all of my pumpkin desserts have tasted with homemade pumpkin pie spice. You can see how I did it in the recipe adaptation below.

Copy of pumpkin swirl brownies for pinterest.png

Whole Wheat Pumpkin Mini Muffins

Prep Time: 15 minutes

Cook Time: 12-14 minutes

Ingredients (36 mini muffins)

  • 1 1/2 C white whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 2 eggs
  • 1 C pumpkin puree
  • 1/2 C maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp melted coconut oil
  • non-stick baking spray (with flour)


Preheat oven to 350 degrees.

Grease a mini muffin tin thoroughly with the baking spray.

In a mixing bowl, combine the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.

In a separate bowl, combine the eggs, pumpkin, syrup, vanilla and coconut oil.

Add the wet ingredients into the dry, and mix gently with a wooden spoon or silicon spatula until completely combined, but do not overmix.

Scoop by the scant tablespoon into the muffin tin.

Bake for 12-14 minutes or until a toothpick comes out clean, and the tops of the muffins spring back slightly when gently pushed in.

Cool on a wire rack and enjoy!

Store in an airtight container for 3 days, separating the layers of muffins with parchment paper. You can also freeze them or store in the refrigerator!

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