Categories: Quick Breads

Ingredients

• 1 2/3 C all-purpose flour
• 1 2/3 C whole wheat pastry flour
• 2/3 C rolled oats or coarse ground oats, your preference
• 2 T pumpkin pie spice (can round a little)
• 2 2/3 tsp baking soda
• 1 1/3 tsp baking powder
• 1 1/3 tsp teaspoon salt
• 2 C pumpkin puree (or 1 can pumpkin puree)
• 1 1/3 C brown sugar
• 1 C white sugar
• 3/4 C +2T vegetable oil
• 2/3 C applesauce
• 4 eggs
• 1 1/3 tsp vanilla extract
• 1/4 cup raisins (optional) OR 1/2 C raw, hulled pumpkin seeds
• Topping (optional)
• 3 T butter, softened
• 3 T rolled oats
• 3 T flour
• 1/2 tsp cinnamon
• 1T brown sugar or raw sugar
• OR you can just sprinkle with some raw, hulled pumpkin seeds and cinnamon sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.

2. Combine flours, oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl.

3. Whisk pumpkin puree, brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl.

4. Stir flour mixture into pumpkin mixture; mix well.

5. Fold in raisins or pumpkin seeds. (this is optional)

6. Pour the batter into the prepared muffin tin. Sprinkle each muffin with cinnamon sugar & a few pumpkin seeds or streusel topping

7. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 minutes.

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