pumpkin seed muffins
A nice muffin for autumn.
prep time
20 Min
cook time
25 Min
method
Bake
yield
12 serving(s)
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3/4 cup dark brown sugar, packed
- 3 tablespoons molasses
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup pureed pumpkin (not pie filling)
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1/2 cup pumpkin seeds, sunsalted and hulled (pepitas)
How To Make pumpkin seed muffins
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Step 1Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
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Step 2In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
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Step 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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Step 4Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
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Step 5Stir in pumpkin seeds.
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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