these muffins are moist and delish…  I took the photo with a pumpkin I had but opted to use canned pumpkin puree for the recipe… partly because I am lazy and partly because it tastes better in my opinion in baking…  if you are going to use up a pumpkin before it rots, I’d suggest roasted in the oven or in a soup…

  

pumpkin seed muffins

Ingredients:

  • 1 cup nutriblend flour
  • 1 tbsp chia seeds
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/8 tsp ground ginger
  • 1/8 tsp allspice
  • 1/8 tsp ground cloves
  • 1 tsp kosher salt
  • 3/4 cup pumpkin puree
  • 2/3 cup sugar
  • 3 tbsp coconut oil, melted and cooled
  • 1/2 tsp vanilla extract
  • 2 large eggs, room temperature
  • 1 1/2 cups grated carrot
  • 1/4 cup raisins
  • 1/4 cup pumpkin seeds

Directions:

  • in a bowl, whisk the dry ingredients
  • in a mixer, beat pumpkin puree, sugar, oil, vanilla and eggs
  • add the dry ingredients
  • stir in carrots and raisins
  • using an ice cream scoop, scoop mixture into lined muffin tins
  • press pumpkin seeds on the top of each muffin
  • bake at 375 degrees for 22 minutes or until done in the centre
  • they can store in a sealed container for up to three days