Ingredients
- 4 eggs
- 1 cup white sugar
- ½ cup brown sugar, packed
- 1 ¼ cups grapeseed oil
- ¼ cup canna-oil
- 2 tsp vanilla extract
- 1 ¾ cups pure pumpkin puree
- 3 cups all-purpose flour
- 1 tbsp ground cinnamon
- 1 tbsp pumpkin spice
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tbsp orange zest, optional
Directions
- Preheat the oven to 350°F/175°C. Line a jumbo muffin tin with liners.
- Place the eggs, white sugar, brown sugar, grapeseed oil & canna-oil into a bowl fitted for a stand mixer or use a whisk to thoroughly beat ingredients together.
- Blend in the pumpkin & vanilla extract.
- In a small bowl mix the dry ingredients together. Add to the wet ingredients & mix until just blended. Stir in the orange zest (optional).
- Divide the batter evenly between 12 muffin cups using a muffin scoop, about 3 ounces each. Sprinkle with pumpkin seeds.
- Bake for 22–25 minutes or until a toothpick inserted into the middle comes out clean.
- Allow to cool, remove from the tins & sprinkle with cinnamon.