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
- 0.67 cups applesauce
- 0.33 cups safflower oil
- 3 eggs , beaten
- 0.25 cups shelled , 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
- 0.5 teaspoons baking powder
Instructions
-
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.
Nutrition Facts
Per serving
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