Pumpkin Muffins with a Twist recipe

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Ingredients

2 cups pumpkin puree
2 cups white sugar
⅔ cup applesauce
⅓ cup safflower oil
3 eggs, beaten
¼ 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
½ teaspoon baking powder

Nutrition Info

118.3 calories
carbohydrate: 21.1 g
cholesterol: 15.5 mg
fat: 3.1 g
fiber: 1.1 g
protein: 2.1 g
saturatedFat: 0.4 g
servingSize: -
sodium: 148.3 mg
sugar: 12.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

3 dozen muffins

Recipe Note

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.

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