Pumpkin Seed Muffins

Try these wonderful Pumpkin Seed Muffins for a tasty breakfast or at snack time!

1/2 cup raw green pumpkin seeds
1 1/3 cups all-purpose flour
1 teaspoon baking powder
3/4 tsp. ground allspice
1/2 tsp. salt
1 cup packed light-brown sugar
1 cup canned pumpkin puree
6 Tbsp. melted butter
2 large eggs
Nonstick cooking spray

Preheat oven to 350 degrees.

Spread seeds in a single layer on a rimmed baking sheet; bake until puffed and browned, about 10 minutes. Set aside. Raise oven heat to 375 degrees.

Meanwhile, in a large bowl, whisk together flour, baking powder, allspice, and salt. Reserve 3 tablespoons seeds for topping; mix remaining seeds into flour mixture.

In a medium bowl, whisk together brown sugar, pumpkin puree, butter, and eggs. Add to dry ingredients; mix until just incorporated.

Spray a 12-cup standard muffin tin with cooking spray. Divide batter among cups; sprinkle with reserved seeds.

Bake until muffins are lightly browned and a toothpick inserted in center of one comes out clean, 25 to 30 minutes.

Transfer to a rack; let cool 5 minutes before lifting out of the pan.

Yield 12

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