Pumpkin muffins with pumpkin seed oil dressing

Prep time 15 minutes | Cook time 22 minutes | Servings 20

Ingredients

• 1¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon salt
• 1½ cups granulated sugar
• ½ cup packed light brown sugar
• ½ cup unsweetened applesauce (or mashed banana)
• ¼ cup Frinton Farm pumpkin seed oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• ½ cup milk
• ½ cup chopped Frinton Farms Roasted Salted Pumpkin Seeds

Instructions

Preheat the oven to 200°C (400°F) and line a 12-cup muffin tin with paper cases. Whisk the dry ingredients in a large bowl, including flour, baking powder, baking soda, cinnamon, ginger, and salt. Combine the wet ingredients in a separate bowl, mixing with sugars, applesauce (or mashed banana), Frinton Farm pumpkin seed oil, eggs, and vanilla extract until well combined.
Add the pumpkin puree and milk to the wet ingredients and mix until just combined. Gradually add the dry ingredients to the wet ingredients in three batches, mixing until just combined.
Be careful not to overmix. Gently fold in the chopped Frinton Farms Roasted Salted Pumpkin Seeds. Divide the batter evenly among the prepared muffin cups. Bake for 18-22 minutes, or until a skewer inserted into the centre comes out clean.

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these delicious pumpkin muffins with some Frinton Farm pumpkin seed oil.