Ingredients

The following ingredients have 4 Servings
  • 1 cup pumpkin puree (canned is best)
  • 1/2 cup unsweetened applesauce
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup vegetable oil
  • 1 1/2 cup all purpose flour
  • 1/2 cup rolled oats (plus a few tablespoons for sprinkling)
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp powdered ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp sea salt
  • 1/4 cup raw pumpkin seeds for sprinkling on before baking

Instruction

  • Preheat your oven to 350 degrees Fahrenheit. Prepare a 12-cup muffin tin with paper liners.
  • To a large bowl, add the pumpkin, applesauce, brown sugar, eggs, vanilla and canola oil. Whisk these ingredients together with a wire whisk until they're combined.
  • To the wet ingredients, add the flour, oats, baking soda, salt and spices. Mix the dry ingredients together a little bit with your fingers before using a rubber spatula to fold the dry ingredients into the wet ingredients. Don't over-mix here, but stop as soon as you see the flour disappear.
  • Spoon the batter evenly into the 12 muffin cups you've prepared with paper liners. Sprinkle a few oats and a few pumpkin seeds onto the top of each muffin before putting them in the oven to bake.
  • Bake the muffins for 17-19 minutes at 350 degrees Fahrenheit or until the tops lose their shine and they bounce back to the touch.
  • Let the muffins cool in the tin for 5-10 minutes before removing them from the tin onto a wire rack to cool completely before enjoying!