Pumpkin Seed Muffins
From biceps15 17 years ago
- 20 minutes to make
- Serves 4
Be generous with the spices when you make these if you like a true pumpkin-pie kind of taste to these by adding 50% more of each spice. Topped with pumpkin seeds these are sure to please. Measure the pumpkin carefully - too much creates a soggy pumpkin that could be used as a doorstop.
Ingredients
- 2 c. flour shopping list
- ½ c. packed brown sugar shopping list
- 2 tsp baking powder shopping list
- ¼ tsp baking soda shopping list
- 1 tsp vinegar (helps as a rising agent) shopping list
- ½ tsp salt shopping list
- 1 tsp cinnamon shopping list
- 1 tsp ginger shopping list
- ¼ tsp cloves shopping list
- ½ tsp nutmeg shopping list
- 1 c. pumpkin shopping list
- 1/3 c. oil shopping list
- 2 eggs, room temp (or 3-4 egg whites) shopping list
- ¼ c. buttermilk, room temp shopping list
- 2 tsp vanilla shopping list
- 1 c. + 2 T pumpkin seeds for topping shopping list
How to make it
- Preheat oven to 400F.
- Mix dry ingredients.
- In separate bowl mix wet.
- Make a well in dry ingredients, add wet. Stir well.
- Add 1 c. of pumpkin seeds.
- Fill muffins tins and garnish with 2 T pumpkin seeds.
- Bake 20 minutes. Check for doneness.
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