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moist pumpkin spice muffins

(2 ratings)
AnnaBrav avatar
Recipe by
Anna B.
@AnnaBrav
Xoxo, CT

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.

(2 ratings)
yield 8 serving(s)
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For moist pumpkin spice muffins

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

How To Make moist pumpkin spice muffins

  • 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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