Pumpkin Seed Muffins

12
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"A moist muffin for autumn,"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (81.3 g)
  • Calories 218.1
  • Total Fat - 6.7 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 36.4 mg
  • Sodium - 301.7 mg
  • Total Carbohydrate - 35.4 g
  • Dietary Fiber - 1.3 g
  • Sugars - 17.4 g
  • Protein - 4.4 g
  • Calcium - 42.7 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.

Step 2

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

Step 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.

Step 4

Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.

Step 5

Stir in pumpkin seeds.

Step 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.

Step 7

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold.

Step 8

Cool completely on the rack.

Tips & Variations


No special items needed.

Tags : Muffins

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