Recipe: Pumpkin Muffins

I baked three batches of these muffins this week. They've been devoured by my sweet little anything-pumpkin-loving girls. We're packing them in lunches, eating them for breakfast, and begging for them as a snack. (I swear I'm throwing in some veggies and fresh apples before Ellie and Josie start getting an orange tinge to their faces.)

Pumpkin Muffins

Ingredients
1-1/2 cups unbleached flour or GF baking mix
2 tablespoons ground flaxseed
1 teaspoon baking soda
1 teaspoon baking powder
1-1/2 teaspoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup white sugar
1/4 cup brown sugar
2 tablespoons olive oil
1/2 cup applesauce
1 teaspoon vanilla
2 eggs, beaten
1 cup canned pumpkin
Raw sugar (for sprinkling on top)

Directions
Preheat the oven to 325˚F.  Grease a 12-cup muffin tin (or use muffin papers.) Combine all the dry ingredients (flour through salt) in a large bowl. Combine the wet ingredients (sugar through pumpkin), then add to the wet ingredients. Stir until just combined. Fill muffins cups and sprinkle each muffin with 1/4 teaspoon of raw sugar. Bake for 25 minutes.

Printable version here.