Moist Pumpkin Spice Muffins

Anna B.

By
@AnnaBrav

These muffins are a wholesome way to celebrate the upcoming pumpkin season. They are as delicious as they are healthful. They make a wonderful nutritious breakfast, a yummy addition to any lunchbox, and a great seasonal after school snack. I love making them for my three-year-old daughter.


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Comments:

Serves:

8

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

3/4 c
whole-wheat pastry flour
1/2 c
sucanat (sugar cane natural)
1 tsp
pumpkin pie spice
2 tsp
baking powder
7
pitted madjool dates, chopped
1/4 c
roughly chopped roasted pumpkin seeds
1/2 c
100% canned pure pumpkin puree
1/2 c
unsweetened applesauce
1
egg

Directions Step-By-Step

1
Preheat the oven to 350°F
2
Combine flour, Sucanat, pumpkin pie spice, and baking powder in the bowl of electric mixer fitted with the paddle attachment.
3
Add dates and pumpkin seeds. Mix into the flour mixture.
4
With a mixer on a low speed, add pumpkin puree, applesauce, and an egg. Mix until combined.
5
Line a muffin pan with paper liners. Fill each liner with1/4 cup of batter. Bake for 25 minutes Transfer to a cooling rack and cool completely.
6
Top with some roasted pumpkin seeds, if desired.
7
Note: To make these muffins vegan, substitute an egg with 1/4 cup of tofu.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy