About the Recipe
It seems Fall means pumpkins are everywhere, this post is no exception. I love pumpkin! I will eat it all year thanks to the availability of canned pumpkin. This recipe uses canned pumpkin, but fresh roasted and drained pumpkin would be fabulous!
I’ve made a few batches of these with my granddaughter already this fall. Baking is a frequent request when we spend time together. I don’t even feel guilty serving her these as these pumpkin muffins are chock full of Vitamins including Vitamin A, C, and E, all powerful antioxidants, and are sweetened only with apple sauce.
Pumpkin seeds are a great source of many vitamins, including Magnesium, which is used to regulate over 300 enzymatic actions within the body. These muffins are made to be nut free so they are school safe, but if nuts are no issue for you and yours, feel free to add a quarter cup of chopped walnuts or pecans to the batter.
I tend to use this is a base recipe. I love these with pumpkin muffins made with fresh cranberries, or dark chocolate chunks for a bit of a change. Apple chunks would be awesome as well. I find these sweet enough on their own, but if you need a bit of added sweetness, a ¼ cup of maple syrup goes a long way.