Pumpkin Muffins with a Twist |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 3 |
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This is a delicious pumpkin muffin that is very moist, with pumpkin seeds mixed into the batter. A great twist on pumpkin muffins. Pumpkin seeds are also very good sprinkled on top of the muffins before baking. I also add about two tablespoons of flax seed meal when making the recipe. If the batter seems too thick, more applesauce can be added to achieve the desired consistency. Ingredients:
2 cups pumpkin puree |
2 cups white sugar |
2/3 cup applesauce |
1/3 cup safflower oil |
3 eggs, beaten |
1/4 cup shelled, raw pumpkin seeds (optional) |
3 cups all-purpose flour |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
2 teaspoons ground nutmeg |
1 tablespoon pumpkin pie spice |
1 teaspoon salt |
1/2 teaspoon baking powder |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease or line 3 muffin pans.
2. Mix pumpkin, sugar, applesauce, oil, and eggs together in a bowl until well blended; fold in pumpkin seeds. Mix flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, salt, and baking powder together in a separate bowl. Stir flour mixture into pumpkin mixture until just combined; pour batter among prepared muffin cups.
3. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
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