Pumpkin Seed Muffins

Mikekey K

By
@Mikekey

A nice muffin for autumn.


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Serves:

12

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

2 c
all purpose flour
1 tsp
baking soda
1/2 tsp
baking powder
1/2 tsp
salt
1 tsp
ground cinnamon
1 tsp
ground ginger
1/4 tsp
ground cloves
1/4 tsp
ground nutmeg
3/4 c
dark brown sugar, packed
3 Tbsp
molasses
1/4 c
vegetable oil
2 large
eggs
1 c
pureed pumpkin (not pie filling)
1 tsp
vanilla extract
3/4 c
buttermilk
1/2 c
pumpkin seeds, sunsalted and hulled (pepitas)

Directions Step-By-Step

1
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
2
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
3
In 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.
4
Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
5
Stir in pumpkin seeds.
6
Pour the batter into the prepared muffin pan. Bake for 20 minutes or until a wooden pick inserted in center of muffin comes out clean.
7
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

About this Recipe

Course/Dish: Muffins
Main Ingredient: Flour
Regional Style: American