Pumpkin Muffins with a Twist
Course: BreadCuisine: EuropeanPrep Time
20 mins
Cook Time
20
minutesTotal Time
40
minutesServings
36
Yield
3 dozen muffins
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 (Optional)
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
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.
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