The intoxicating aroma these muffins send through your home is just a bonus.
Original recipe makes 12 muffins
Ingredients
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup flax seed meal
1/4 cup rolled oats, plus extra for garnish
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup dark brown sugar
1 cup pumpkin puree
1/2 cup nonfat plain yogurt
2 eggs
3 tablespoons molasses
3 tablespoons unsweetened applesauce
1 tablespoon canola oil
1 teaspoon vanilla extract
1/2 cup golden raisins
1/2 cup chopped walnuts
pumpkin seeds for garnish
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PREP
20 mins
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COOK
15 mins
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READY IN
35 mins
Directions
- Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
- In a bowl, mix together the 2 flours, flax seed meal, rolled oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until the ingredients are thoroughly combined.
- In another large bowl, beat together the brown sugar, pumpkin puree, yogurt , eggs, molasses, applesauce, canola oil, vanilla, and until well-blended. Stir in the flour mixture just to combine, and gently mix in the raisins and walnuts.
- Divide the mixture into the prepared muffin tins, sprinkle each muffin with a few rolled oats and pumpkin seeds, and bake in the preheated oven until the tops spring back when touched and a toothpick inserted into the center comes out clean, 15 to 20 minutes.
Nutrition
Calories: 217 kcal
Carbohydrates: 35.5 g
Cholesterol: 35 mg
Fat: 6.8 g
Fiber: 3.2 g
Protein: 5.4 g
Sodium: 245 mg