(Makes 12 muffins)
Ingredients (original ingredients in parentheses):
- 1-½ cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon allspice
- 1-¼ cups sugar
- ½ cups vegetable oil
- 2 flax eggs (lightly beaten eggs)
- ½ cup almond milk
- 1 can pumpkin purée (1 cup)
- 1/2 cup pumpkin seeds
Optional:
- ½ cup chopped walnuts
- ½ cup raisins
Directions:
- Toast pumpkin seeds in a dry skillet on medium heat. Set aside.
- Combine all of the dry ingredients in a bowl (except the pumpkin seeds, walnuts, and raisins).
- Carefully stir in the wet ingredients.
- Fold in walnuts and raisins.
- Spoon mixture into a muffin tin.
- Sprinkle toasted pumpkin seeds on top.
- Bake at 350°F for 20 minutes. Test with a toothpick.
Enjoy!
Recipe adapted from “500 Cupcakes” by Fergal Connolly
