Pumpkin Seed Muffins
Created by Mikekey on November 19, 2014
- Servings: 12
- Prep Time: 20m
- Cook Time: 20m
- Recipe #16002
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 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 packed dark brown sugar
- 3 tablespoons molasses (unsulphered)
- 1/4 cup oil (canola oil)
- 2 large eggs
- 1 cup pureed pumpkin (not pie filling)
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1/2 cup pumpkin seeds (unsalted, hulled (pepitas)
How to Make
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Step 1: Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
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Step 2: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
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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.
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Step 4: Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
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Step 5: Stir in pumpkin seeds.
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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.
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Step 7: Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold.
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Step 8: Cool completely on the rack.
Nutritional Facts
- 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