moist pumpkin spice muffins

Name: Moist Pumpkin Spice Muffins
Prep time: 10 min
Cook time: 25 min
Yield: 8
Cuisine: American
Ingredients: 3/4 cup(s) whole-wheat pastry flour; 1/2 cup(s) sucanat (sugar cane natural); 1 teaspoon(s) pumpkin pie spice; 2 teaspoon(s) baking powder; 7 - pitted madjool dates, chopped; 1/4 cup(s) roughly chopped roasted pumpkin seeds; 1/2 cup(s) 100% canned pure pumpkin puree; 1/2 cup(s) unsweetened applesauce; 1 - egg

(2 RATINGS)

101 Pinches 1 Photo

Anna B.

Xoxo, CT

Updated on Jul 24, 2013

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.

Rate

prep time 10 Min

cook time 25 Min

method Bake

yield 8 serving(s)

Ingredients

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

How To Make moist pumpkin spice muffins

Step 1

Preheat the oven to 350°F

Step 2

Combine flour, Sucanat, pumpkin pie spice, and baking powder in the bowl of electric mixer fitted with the paddle attachment.
Step 3

Add dates and pumpkin seeds. Mix into the flour mixture.
Step 4

With a mixer on a low speed, add pumpkin puree, applesauce, and an egg. Mix until combined.
Step 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.
Step 6

Top with some roasted pumpkin seeds, if desired.
Step 7

Note: To make these muffins vegan, substitute an egg with 1/4 cup of tofu.
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