Recipe

Pumpkin Seed Muffins Recipe

	Biceps15 / All my dishes 1 year, 9 months ago 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.... More Prep:15m Cook:20m Servings:4	Biceps15
	muffins wholesome nutritious

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Ingredients

2 c. flour

½ c. packed brown sugar

2 tsp baking powder

¼ tsp baking soda

1 tsp vinegar (helps as a rising agent)

½ tsp salt

1 tsp cinnamon

1 tsp ginger

¼ tsp cloves

½ tsp nutmeg

1 c. pumpkin

1/3 c. oil

2 eggs, room temp (or 3-4 egg whites)

¼ c. buttermilk, room temp

2 tsp vanilla

1 c. + 2 T pumpkin seeds for topping

Directions

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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Comments

juliagulia 1 year, 9 months ago said:
These look really good but I wonder if if I can mix some extra seeds into the muffin directly to add to the texture. Is this something you would recommend?

biceps15 1 year, 9 months ago said:
Hi - yes! The 1 cup of pumpkin seeds is meant for the mix, whereas step 6 is for the garnish. Yummy yummy!