These are a lightened up version of the classic pumpkin muffin we know and love.
8 eggs
1½ cups sugar
1½ cups honey
½ cup oil
¾ cup apple sauce
1 tablespoon vanilla extract
1 (30-ounce) can pumpkin purée
4 cups white whole-wheat flour
1 tablespoon cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
⅛ teaspoon salt
Toppings:
Pumpkin seeds
Sunflower seeds
Old-fashioned oats
- Preheat oven to 350⁰F. Line 2 12-cup muffin pans with liners.
- In a mixer, beat eggs, sugar, and honey. Add oil, applesauce, vanilla extract, and pumpkin purée.
- In a bowl, combine flour, cinnamon, baking powder, baking soda, and salt. Add to wet mixture. Mix until combined and scoop into prepared muffins pans. Sprinkle seeds and oats on top. Bake for 25 minutes.
Yield: 24 muffins
For more great recipes, check out this weeks issue of Whisk by Ami
