Pumpkin Spiced Muffins

15 oz pumpkin purée
4 eggs
1 cup unsweetened applesauce
⅔ cup water
2 cups brown sugar
3 ½ cups whole wheat flour
2 tsp baking soda
1 ½ tsp sea salt
2 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground ginger

1. Preheat oven to 350°F (175°C).
2. Grease and flour 2 medium dozen muffin pans.
3. In a large bowl, mix pumpkin purée, eggs, applesauce, water and brown sugar until fully blended.
4. In a separate bowl, mix together whole wheat flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
5. Slowly add dry ingredients to the first bowl until completely blended.
6. Pour into muffin trays and bake for 50 minutes.
7. Muffins are done when toothpick inserted in centre comes out clean.

Serves 22.


Calories per serving: 148
Fat: 1.1g
Cholesterol: 34mg
Carbs: 31.5g (1.3g fiber)
Protein: 3.4g

Great source of selenium and vitamin A. Good source of vitamin C, calcium and iron. Low in saturated fat.

When I first made this recipe I had used only 1 tsp of cinnamon and ½ tsp of ginger and had baked a loaf, I found that it was a bit too much ginger for me and I really like cinnamon, so for these muffins I adjusted accordingly. And I am very glad I did, these muffins are super moist, fluffy and yummy with just the right amount of spice. This is a great autumn treat.