Healthy Pumpkin Hazelnut Muffins

Preheat your oven to 375° F. Prepare a 12-muffin tin with baking spray or cupcake liners.
Chop the hazelnuts. I use a Ninja Food Chopper Express, about 4-5 short pulses, then I give it a good shake and pulse it 2-3 more times. Set aside.
¾ cup chopped hazelnuts
In a medium bowl, whisk together the dry ingredients: white flour, whole wheat flour, ground flax seeds, baking soda, baking powder, salt, and spices.
¾ cup all purpose flour, ½ cup whole wheat flour, ½ cup ground flaxseed, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg
In a separate bowl, whisk together the pumpkin, sugars, applesauce, eggs, oil, and vanilla extract.
⅓ cup granulated sugar, ⅓ cup dark brown sugar, ⅓ cup applesauce, 2 eggs, ½ cup avocado or canola oil, 2 cups roasted pumpkin puree or one 14 oz. can pumpkin puree, 1 teaspoon vanilla extract
Add the dry ingredients to the wet ingredients and fold together with a spatula or wooden spoon until combined. Do not overmix. Add half the chopped hazelnuts into the batter and fold.
Distribute the batter evenly between your muffin cups. The batter will be thick, and your muffin cups will be pretty full.
Sprinkle the remaining hazelnuts evenly over the top of your muffins. Press them in very gently with your fingers so they adhere better during baking.
Bake for 22-25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow to cool for 10 minutes before moving to a wire rack to cool completely.

Healthy Pumpkin Hazelnut Muffins

Ingredients

Instructions

Notes

Nutrition