Enjoy this delicious pumpkin spice muffin recipe from food and nutrition expert Frances Largeman-Roth. This treat is great for the late fall/early winter and by replacing eggs in the recipe, this snack becomes 100% vegan!
First, preheat oven to 375 degrees. Next, take one cup of canned pumpkin puree unsweetened and place into bowl. Add two mashed bananas, half a cup of pure maple syrup, and two eggs whisked. Mix all wet ingredients.
Take two cups of whole wheat flour, a quarter cup of chia seeds, quarter cup of wheat germ, and a spice blend of nutmeg which includes cloves, cinnamon and cardamon. Next add a quarter teaspoon of baking soda and baking powder and a teaspoon of salt. Mix dry ingredients.
Mix dry and wet ingredients in one bowl gradually. Spoon a third of a cup into muffin tray. Add pumpkin seed kernels on top of batter so they get toasty and nutty in the oven.
Place in oven for 20 minutes at 375 degrees. You will know when there ready when they are dry to the touch. Enjoy!