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.
- Preparation:
- Cooking:
- Total:
- Serves: 3 persons
Ingredients
- 2cups pumpkin puree
- 2cups white sugar
- ⅔cup applesauce
- ⅓cup safflower oil
- 3eggs, beaten
- ¼cup shelled, raw pumpkin seeds
- 3cups all-purpose flour
- 2teaspoons baking soda
- 2teaspoons ground cinnamon
- 2teaspoons ground nutmeg
- 1tablespoon pumpkin pie spice
- 1teaspoon salt
- ½teaspoon baking powder
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease or line 3 muffin pans.Step 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.Step 3
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.