Pumpkin Muffins with a Twist

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
• 0.6666666666666666 cup applesauce
• 0.3333333333333333 cup safflower oil
• 3 eggs, beaten
• 0.25 cup shelled, raw pumpkin seeds
• 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
• 0.5 teaspoon baking powder

Steps

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.