“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.” - by Erika
Ingredients
Adjust Servings
Original recipe yields 3 dozen muffins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 3 muffin pans.
- 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.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition
Amount Per Serving (36 total)
- Calories
- 118 cal
- 6%
- Fat
- 3.1 g
- 5%
- Carbs
- 21.1 g
- 7%
Based on a 2,000 calorie diet
Share It
Reviews (2)
Rate This Recipe
"I was looking for a low fat pumpkin muffin recipe with a spicy kick, and this was perfect. The muffins are moist and nicely spiced and my family loved them. I didn't have any pumpkin seeds, but they..." See more are delicious without them."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
