moist pumpkin spice muffins
(2 ratings)
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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(2 ratings)
yield
8 serving(s)
prep time
10 Min
cook time
25 Min
method
Bake
Ingredients For moist pumpkin spice muffins
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3/4 cwhole-wheat pastry flour
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1/2 csucanat (sugar cane natural)
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1 tsppumpkin pie spice
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2 tspbaking powder
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7pitted madjool dates, chopped
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1/4 croughly chopped roasted pumpkin seeds
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1/2 c100% canned pure pumpkin puree
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1/2 cunsweetened applesauce
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1egg
How To Make moist pumpkin spice muffins
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1Preheat the oven to 350°F
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2Combine flour, Sucanat, pumpkin pie spice, and baking powder in the bowl of electric mixer fitted with the paddle attachment.
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3Add dates and pumpkin seeds. Mix into the flour mixture.
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4With a mixer on a low speed, add pumpkin puree, applesauce, and an egg. Mix until combined.
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5Line 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.
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6Top with some roasted pumpkin seeds, if desired.
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7Note: To make these muffins vegan, substitute an egg with 1/4 cup of tofu.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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