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Spice Pumpkin Muffins

Video Description

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!

 

Duration: 04:45 Last Updated On: None

Spice Pumpkin Muffins Recipe.

Difficulty: Easy

Nutrition Information

Recipe Serves 12
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
256
12.8% Complete
13%
Fat
8g
12.3076923077% Complete
12%
Cholesterol
31mg
10.3333333333% Complete
10%
Sodium
289mg
12.5652173913% Complete
13%
Carbohydrates
45g
34.8837209302% Complete
35%
Fiber
5g
20.0% Complete
20%
Sugar
22g
44.0% Complete
44%
Protein
6g
11.7647058824% Complete
12%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Lower Sodium
Lower Sodium
Vegetarian
Vegetarian
Dairy Free
Dairy Free
Lower Cholesterol
Lower Cholesterol
Ingredients
  • Cooking Spray (for the liners)
  • 1 cup canned pumpkin puree
  • ⅓ cup sugar
  • 2 cups white whole wheat flour (or half all-purpose flour and half whole-wheat flour)
  • ¼ cup wheat germ
  • 1 teaspoon baking soda
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ cup shelled raw pumpkin seeds
  • 2 ripe bananas mashed
  • 2 large eggs, whisked
  • ½ cup pure maple syrup
  • ¼ cup ground flaxseed or chia seed
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ¾ cup semisweet chocolate chunks (optional)
Method
Preheat the oven to 375 F. Line a 12-cup muffin pan with liners. Spray liners with cooking spray In a large bowl, mix together the bananas, pumpkin, eggs, sugar, and maple syrup. In a medium bowl, mix together the flour, flaxseed, wheat germ, baking powder, baking soda, salt cardamom, nutmeg, cloves, and cinnamon. Gently stir the wet ingredients into the dry. Do not over mix. Stir in the chocolate chunks, if using. Use a 1/3 cup measure to fill the muffin liners (you’ll have a bit of batter left over). Sprinkle the pumpkin seeds evenly over muffins. Bake for 20 minutes, until the tops feel dry when touched. Transfer the muffins to a baking rack to cool. Makes 12 muffins
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