Pumpkin Spice Muffins

These little babies are moist and delicious. They are packed with that wonderful spice flavor but not overpowering. They are not loaded down with butters or fats which means you can eat two and not feel to guilty. I tried to make this recipe easy to make and healthier for you and not skimp on flavor. Not only that you can also omit the Eggs and add 1/4 c. Applesauce and make it Vegan. I am not a vegan but I want to appeal to all. I hope you enjoy these little muffins as much as I did. Here are the ingredients:


1 1/2 c. Flour

1 tsp. Baking Soda

1 tsp. Baking Powder

1 tsp. Cinnamon

1/2 tsp. Ground Ginger

1/4 tsp. Allspice

1/8 tsp. Ground Clove

1/4 tsp. Salt

1 c. Pumpkin puree

3/4 c. Sugar

Zest of one Orange

1 tsp. Vanilla Extract

2 Eggs, Room Temperature

Juice of one Orange

2 tbsp. Vegetable Oil

Wheat Germ


(1) In a bowl whisk together the Flour, Baking Soda, Baking Powder, Cinnamon, Ginger, Allspice, Clove and Salt. Set aside.

(2) In a separate bowl whisk together the Pumpkin Puree, Sugar, Eggs that has been beaten, Orange Zest, Orange Juice or Apple sauce, Oil and Vanilla Extract. Add in the Flour mixture in 2 to 3 batches stirring to combine after each addition until just combined.

(3) Spray a muffin tin with Vegetable spray. Using an Ice cream scoop, Scoop out the batter and carefully place into the muffin tin until all are filled 3/4 of the way up. Sprinkle with 1/2 tsp of the Wheat Germ per muffin. Make sure to evenly distribute the Wheat Germ so it does not burn. Bake at 350* for 15 to 20 minutes or until a tooth pick comes out clean and the tops are golden brown. Remove from oven and let cool for 20 minutes in the pan. remove from pan and let cool completely on a wire rack. Store in an air tight container.

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