MOIST PUMPKIN SPICE MUFFINS
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.
Provided by Anna B.
Categories Other Breakfast
Time 35m
Number Of Ingredients 9
Steps:
- 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.
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