Pumpkin Spiced Muffins

• 3/4 cups Canned Pumpkin Puree
• 7/8 cups Sugar
• 1/4 cups Orange Marmalade
• 3/4 cups Canola Oil
• 2 whole Eggs
• 1/2 teaspoons Vanilla
• 1/2 teaspoons Orange Or Lemon Zest, Finely Minced
• 1-3/4 cup Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Cinnamon
• 1/8 teaspoons Ginger
• 1 dash Salt
• 1/4 cups Sunflower Seeds
• 1/4 cups Ground Flaxseed
• 1/4 cups Craisins
• 1/4 cups Chopped Almonds
• 1/8 cups Chopped Dried Apricots

1. In large bowl, blend pumpkin puree, sugar, marmalade, oil, eggs, vanilla, and zest.
2. In another bowl, stir together dry ingredients (the flour through salt on the above list).
3. Mix the dry ingredients into the wet batter, stirring gently, but thoroughly.
4. Add sunflower seeds, Craisins, almonds, and apricots.
5. Scoop batter into muffin tins.
6. Bake at 350 degrees F for about 25 minutes (this temperature is for convection oven).

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Taken from tastykitchen.com/recipes/breads/pumpkin-spiced-muffins/ (may not work)