Ingredients:
2 cups whole wheat flour
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
1 tsp baking soda
2 tsp baking powder
2 eggs (see note)
¾ cup sugar
¼ cup melted butter, coconut oil OR olive oil
⅓ cup fresh orange juice
1 (15 oz) can pumpkin purée (see note)
Pumpkin seeds for decoration
Equipment:
Oven
Muffin pan*
Muffin liners
Small bowl
Large bowl
Whisk
Measuring cups and spoons
Timer
Directions:
- Preheat the oven to 350º. Prepare your muffin pans with butter and flour or paper liners.
- In a small bowl, whisk together the flour, cinnamon, ginger, nutmeg, salt, baking soda, and baking powder.
- In a large bowl, whisk the eggs and then add the sugar. Whisk together for 2 minutes until light in color. Slowly pour in the butter and juice then whisk for 3 more minutes.
- Whisk in the pumpkin purée.
- With a rubber spatula, gently fold the dry ingredients into the egg mixture and mix together just until combined.
- Prepare your muffin pans with butter and flour or paper liners.
- Fill muffin cups a little more than half way to the top. Sprinkle with pumpkin seeds. Bake 15-20 minutes until done. Larger pans will take longer. Have an adult touch the top of the muffin gently. If it springs back, the muffins are done.
Notes:
- For a vegan version, replace the eggs by soaking 1 tbsp flax seeds in 3 tbsp water for 15 minutes, then using it in the mixture in step 3.
- You can substitute canned pumpkin with 2 cups of roasted butternut, honeynut or kabocha squash.
- This recipe also works with other types of pans, such as loaf or cake rounds, also work.