Pumpkin Seed Muffins
Recipe: #16002
November 19, 2014
Categories: Pumpkin, Oven Bake Vegetarian, Flour, Muffins, Kosher Dairy, more
"A moist muffin for autumn,"
Original is 12 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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