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Pumpkin Muffins with a Twist


"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."
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40 m servings 118 cals
Original recipe yields 36 servings (3 dozen muffins)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line 3 muffin pans.
  2. 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.
  3. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts

Per Serving: 118 calories; 3.1 g fat; 21.1 g carbohydrates; 2.1 g protein; 16 mg cholesterol; 148 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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, bu...

this recipe is really good! i would just make it a bit simpler! :)