Ingredients
12
12 servings
- •1 cup all-purpose flour
- •½ cup whole wheat flour
- •¼ cup flax seed meal
- •¼ cup rolled oats, plus extra for garnish
- •½ teaspoon baking powder
- •½ teaspoon baking soda
- •½ teaspoon salt
- •2 teaspoons ground cinnamon
- •1 teaspoon ground ginger
- •½ teaspoon ground cloves
- •¼ teaspoon ground nutmeg
- •½ cup dark brown sugar
- •1 cup pumpkin puree
- •½ cup nonfat plain yogurt
- •2 eggs
- •3 tablespoons molasses
- •3 tablespoons unsweetened applesauce
- •1 tablespoon canola oil
- •1 teaspoon vanilla extract
- •½ cup golden raisins (Optional)
- •½ cup chopped walnuts (Optional)
- •2 tablespoons pumpkin seeds for garnish
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 217
- Carbohydrate: 36g
- Fat: 7g
- Fiber: 3g
- Protein: 5g
- Sugar: 18g
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