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.

Original recipe makes 3 dozen muffins


2 cups pumpkin puree
2 cups white sugar
2/3 cup applesauce
1/3 cup safflower oil
3 eggs, beaten
1/4 cup shelled, raw pumpkin seeds
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 tablespoon pumpkin pie spice
1 teaspoon salt
1/2 teaspoon baking powder

  • PREP

    20 mins

  • COOK

    20 mins


    40 mins


  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.


Calories: 118 kcal
Carbohydrates: 21.1 g
Cholesterol: 18 mg
Fat: 3.1 g
Fiber: 1.1 g
Protein: 2.1 g
Sodium: 148 mg