Are you looking for healthy muffin recipes, or perhaps pumpkin recipes for fall?
Try these delicious muffins inspired by Starbucks Seasonal pumpkin muffin. I love this seasonal treat at Starbucks however that muffin is far from allergy safe.
However this version is much healthier, you can feel good about enjoying this delightful and yummy treat!
For this fall recipe I used pure canned pumpkin and raw pumpkin seeds both of which are packed with wonderful nutrients!
Pumpkin is a good source of carbohydrates, fiber, vitamin A and C, calcium, iron. The seeds are also a good source of protein, beneficial fats, and minerals.
Place raw pumpkin seeds in a small fry pan along with ½ tsp of oil to lightly coat seeds.
Stir seeds and heat on medium high heat stirring occasionally until lightly golden.
Once seeds are lightly golden, mix in cinnamon, salt, sugar and vanilla.
Stir and mix for approx. 2 mins and then mix in water and simmer until water is dissolved. Keep seeds on low heat (or simmer), stirring occasionally while you prepare the muffin mix.
Pre-heat oven to 350
Combine dry ingredients in a medium sized mixing bowl, stir the dry mix until well blended.
Next create a well in the flour mix and pour in the can of pumpkin, mix until the pumpkin is thoroughly combined. This mixture will be on the thicker side.
Once muffin mix is ready stir and fold in the candied pumpkin seeds and stir. Lightly grease a muffin tin and scoop in muffin mix. Bake muffins for 10 to 15 mins (until toothpick comes out clean).
Allow to cool for a few minutes and then enjoy this delicious pumpkin recipe!
**Note:** One of our readers suggest mixing cinnamon and sugar together in a bag, placing the muffin inside then shake around, for a delicious cinnamon and sugar muffin that taste like a doughnut! **
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