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Pumpkin Spiced Muffins
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Description
Healthy, fruity, nutty, sweet breakfast muffins.
Ingredients
- ¾ cups Canned Pumpkin Puree
- ⅞ cups Sugar
- ¼ cups Orange Marmalade
- ¾ cups Canola Oil
- 2 whole Eggs
- ½ teaspoons Vanilla
- ½ teaspoons Orange Or Lemon Zest, Finely Minced
- 1-¾ cup Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ⅛ teaspoons Ginger
- 1 dash Salt
- ¼ cups Sunflower Seeds
- ¼ cups Ground Flaxseed
- ¼ cups Craisins
- ¼ cups Chopped Almonds
- ⅛ cups Chopped Dried Apricots
Preparation
In large bowl, blend pumpkin puree, sugar, marmalade, oil, eggs, vanilla, and zest.
In another bowl, stir together dry ingredients (the flour through salt on the above list).
Mix the dry ingredients into the wet batter, stirring gently, but thoroughly.
Add sunflower seeds, Craisins, almonds, and apricots.
Scoop batter into muffin tins.
Bake at 350 degrees F for about 25 minutes (this temperature is for convection oven).
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2 Comments
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tamara on 3.19.2010
I made these without the apricots because I didn’t have any and they still turned out delicious. I checked them at 20 minutes, and they were done, so I would recommend that if you make these you test them before the 25 minutes. I was scared to over mix the batter when adding the final ingredients, so I had some trouble getting the flax mixed in, but they still turned out okay.
Cooking Ventures on 3.1.2010
These sound really yummy! I love that they have orange marmalade in them. I have to try these.