Spice Girl Pumpkin Muffins


Cooking Spray, for the liners
2 ripe Bananas, mashed
1 cup canned pumpkin purée
2 large eggs, whisked
1/3 cup sugar
1/2 cup pure maple syrup
1/2 cup white whole wheat flour (or half all-purpose flour and half whole-wheat flour)
1/4 cup ground flaxseed or chia seed
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips
1/4 cup shelled raw pumpkin seeds


1. Preheat the oven to 375˚F. Line a 12-cup muffin pan with liners. Spray the liners with cooking spray.
2. In a large bowl, mix together the bananas, pumpkin, eggs, sugar, and maple syrup.
3. In a medium bowl, mix together the flour, flaxseed, wheat germ, baking powder, baking soda, salt, cardamom, nutmeg, cloves and cinnamon.
4. Gently stir the wet ingredients into the dry. Do not overmix. 
5. Stir in the chocolate chips.
6. Use a 1/3-cup measure to fill the muffin tin. Sprinkle the pumpkin seeds evenly over muffins.
7. Bake for 20-minutes, until the tops feel dry when touched. Transfer the muffins to a baking rack to cool. 

Recipe taken from the book Eating in Color.