Judging from my recent posts I’m clearly addicted to all things pumpkin. Truthfully, I’m constantly looking for ways to hide vegetables in my two year old son’s food. After all, he is my toughest critic! These pumpkin muffins are perfect for a snack or breakfast on the run and freeze beautifully. You can substitute gluten-free flour blend for all of the flour to make them gluten-free.
Makes 1 dozen muffins
- 2 c. flour (I usually substitute half for whole wheat flour)
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- ¼ tsp. salt
- 1/4 c. white sugar
- 2 tsp. cinnamon
- ½ tsp. nutmeg
- pinch cloves
- ½ tsp. ground ginger
- ½ c. raisins (optional)
- 1/2 c. roasted pumpkin seeds
- 1 ½ c. pumpkin puree (not the pumpkin pie filling!)
- ½ c. brown sugar
- 2 eggs, well beaten
- 1 tsp. vanilla
- ¼ cup milk
- 1/3 c. vegetable oil or melted butter
- Preheat oven to 350F. Line a muffin tin with paper baking cups.
- In a large bowl combine all of the dry ingredients except for the pumpkin seeds, and mix together with a whisk until mixed.
- In a medium bowl combine all of the wet ingredients with a whisk until smooth.
- Mix the wet ingredients into the dry ingredients with a rubber spatula, mixing just until combined. Don’t over-mix.
- Spoon the batter into the prepared muffin tins until they are ¾ full and sprinkle the top of each muffin with about 1 tsp. of the pumpkin seeds.
- Bake until a toothpick inserted into the middle of the muffin comes out clean, approximately 20-25 minutes.