pumpkin seed muffins
(1 rating)
A nice muffin for autumn.
(1 rating)
yield
12 serving(s)
prep time
20 Min
cook time
25 Min
method
Bake
Ingredients For pumpkin seed muffins
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2 call purpose flour
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1 tspbaking soda
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1/2 tspbaking powder
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1/2 tspsalt
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1 tspground cinnamon
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1 tspground ginger
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1/4 tspground cloves
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1/4 tspground nutmeg
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3/4 cdark brown sugar, packed
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3 Tbspmolasses
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1/4 cvegetable oil
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2 lgeggs
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1 cpureed pumpkin (not pie filling)
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1 tspvanilla extract
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3/4 cbuttermilk
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1/2 cpumpkin seeds, sunsalted and hulled (pepitas)
How To Make pumpkin seed muffins
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1Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
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2In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
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3In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla.
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4Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
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5Stir in pumpkin seeds.
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6Pour the batter into the prepared muffin pan. Bake for 20 minutes or until a wooden pick inserted in center of muffin comes out clean.
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7Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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