2 1/2 cups (275g) all purpose flour
1 tsp. baking soda
1 tbsp. cinnamon
1 tsp. dried ground ginger
1 tsp. nutmeg
1/4 tsp. ground clove
1 1/2 cups (300g) sugar
2 tsp. vanilla extract
1/2 cup (120ml) unsweetened applesauce
1 cup (120ml) pumpkin puree
2 large granny smith apples, peeled and chopped
1/2 cup (65g) raw pumpkin seeds
1. Pre-heat oven to 350ºF.
2. Mix all of the dried ingredients thoroughly. Add in all wet ingredients and the chopped apple, mix until just combined. Fill muffin tins 2/3 of the way with batter. Sprinkle the pumpkin seeds on top and bake the muffins for approximately 20-30 minutes, or until a toothpick inserted comes out clean.
Yields: 12 jumbo muffins or 18 regular muffins.