During PSL season you can find versions of these amazing muffins everywhere. Can you call them healthy because they have vegetables in them??? Mmmmm …. maybe not! For a health-ier version you can substitute the vegetable oil with plain greek yogurt. Just pour yourself a cup of double-double dark roast and enjoy.
Ingredients:
Muffins:
- 1 3/4 c all purpose flour
- 3/4 c packed brown sugar
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 c + 6 Tbsp pumpkin seeds
- 2 eggs
- 3/4 c canned pumpkin puree (NOT pumpkin pie filling)
- 1/4 c vegetable oil or plain greek yogurt
- 1 tsp vanilla
- 1/4 c milk
Frosting:
- 1/2 package cream cheese, softened to room temperature
- 4 Tbsp icing sugar
- 1/2 tsp vanilla
- 1/2 tsp lemon juice
Directions:
- Preheat oven to 375 degrees. Grease 12 regular-sized muffin cups or 6 large with butter, or line with paper muffin cups.
- In a large bowl, combine flour, brown sugar, baking powder, cinnamon, baking soda, salt, ground ginger, ground cloves and nutmeg. Stir in 1/4 c pumpkin seeds.
- In a small bowl, whisk together eggs, pumpkin puree, vegetable oil (or yogurt), vanilla and milk.
- Combine dry and wet ingredients, careful not to over-mix.
- Spoon into prepared muffin cups, sprinkle with remaining pumpkin seeds. Bake for 20-25 minutes.
- Allow to cool completely.
- Whisk the frosting ingredients together well, then load into a piping bag with a large open tip.
- Inject the frosting into each muffin by pushing a hole in the top with the piping tip.
Nutritional Information*
- Servings: 12
- Calories per serving: 340
- Total Fat: 13.7 g
- Saturated Fat: 4 g
- Total Carbohydrates: 49.4 g
- Dietary Fiber: 1.6 g
- Sugar: 20.2 g
- Protein: 6.5 g
*Nutritional Information estimated using MyFitnessPal
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