1 cup pumpkin puree
1/2 cup unsweetened applesauce
2/3 cup brown sugar
1 tsp vanilla extract
1/4 cup canola oil
1 1/2 cup all purpose flour
1/2 cup rolled oats, plus a few tablespoons for sprinkling
1 tsp baking soda
2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp powdered ginger
1/2 tsp ground nutmeg
1/2 tsp sea salt
1/4 cup raw pumpkin seeds for sprinkling on before baking
Preheat your oven to 350 degrees Fahrenheit. Prepare a 12-cup muffin tin with paper liners.
To a large bowl, add the pumpkin, applesauce, brown sugar, eggs, vanilla and canola oil. Whisk these ingredients together with a wire whisk until they're combined.
To the wet ingredients, add the flour, oats, baking soda, salt and spices. Mix the dry ingredients together a little bit with your fingers before using a rubber spatula to fold the dry ingredients into the wet ingredients. Don't over-mix here, but stop as soon as you see the flour disappear.
Spoon the batter evenly into the 12 muffin cups you've prepared with paper liners. Sprinkle a few oats and a few pumpkin seeds onto the top of each muffin before putting them in the oven to bake.
Bake the muffins for 17-19 minutes at 350 degrees Fahrenheit or until the tops lose their shine and they bounce back to the touch.
Let the muffins cool in the tin for 5-10 minutes before removing them from the tin onto a wire rack to cool completely before enjoying!
These muffins make a great breakfast, brunch or snack, and since I've replaced most of the fat and sugar with pureed pumpkin and applesauce, they're only 5 Weight Watchers PointsPlus each (4 Points Plus each without the addition of the pumpkin seeds)! They're a tasty and healthy muffin perfect for this fall season!
I hope you enjoyed this recipe! Let me know in the comments below, what's your favourite muffin flavour for fall?