These pumpkin muffins are super fluffy, moist and have exxxxtraaa pumpkin spice! They pair perfectly with a greek yogurt for a hearty fall snack or with your #PSL.

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Yield: 1 dozen muffins


Ingredients:

  • ¾ cup whole wheat flour
  • ¾ cup all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 3 tbsp pumpkin pie spice
  • 2 tsp cinnamon
  • ½ cup quick oats
  • 1 cup pumpkin pie filling
  • ⅓ cup canola oil
  • ¾ cup brown sugar
  • 2 eggs
  • Topping (Optional): 6 tsp seed blend or pumpkin seeds (I used President’s Choice Blue Menu Sunflower, Pumpkin and Superseed Blend)

Directions:

  1. Line a muffin tin with papers and set aside. Preheat oven to 350 F.
  2. In a large bowl mix together flours, baking powder, baking soda, pumpkin pie spice, cinnamon and oats. In another bowl mix together pumpkin pie filling, canola oil, brown sugar and eggs.
  3. Add dry ingredients to wet and mix just until combined. Portion muffin mixture evenly into prepared muffin tin, filling about ¾ full. Top each muffin with ½ tsp of seeds if desired.
  4. Place muffins in the oven and bake for 20 to 25 Mins, or until a toothpick comes out clean when inserted. Enjoy!

Recipe and Photo by: Brittaney Berendsen RD, P.H.Ec.

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