Pumpkin Muffins With Pumpkin Seeds Recipe
You hardly get to see a good Pumpkin Muffins With Pumpkin Seeds recipe, thank your stars for landing on this page. Pumpkin Muffins With Pumpkin Seeds as a Snack never fails to impress. Vegetable is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. You don't have to be a gourmet to judge how mouth-watering and tasty this dish really is.
Ingredients
2 cups all purpose flour
3/4 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon powdered ginger
1/8 teaspoon ground cloves
Dash ground nutmeg
1 cup canned pumpkin
1/3 cup butter, melted and cooled
2 large eggs, at room temperature
1/4 cup buttermilk, at room temperature
2 teaspoons vanilla extract
1 cup plus 2 tablespoons pumpkin seeds
Directions
Heat the oven to 400 degrees.
Lightly butter twelve 2 7/8 by 1 3/8 inch (7 tablespoon) muffin cups.
Stir together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
In another bowl combine the pumpkin, butter, eggs, buttermilk and vanilla.
Make a well in the center of the dry ingredients, add the pumpkin mixture and stir just to combine.
Stir in 1 cup of the pumpkin seeds.
Spoon the batter into the prepared muffin cups and sprinkle the remaining seeds on top of the muffins.
Bake for 15 to 20 minutes until a toothpick inserted in the center of one muffin comes out clean.
Remove the tin(s) to a wire rack and cool for 5 minutes before removing the muffins from the cups.
Finish cooling on the rack and serve warm or completely cool.
Lightly butter twelve 2 7/8 by 1 3/8 inch (7 tablespoon) muffin cups.
Stir together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
In another bowl combine the pumpkin, butter, eggs, buttermilk and vanilla.
Make a well in the center of the dry ingredients, add the pumpkin mixture and stir just to combine.
Stir in 1 cup of the pumpkin seeds.
Spoon the batter into the prepared muffin cups and sprinkle the remaining seeds on top of the muffins.
Bake for 15 to 20 minutes until a toothpick inserted in the center of one muffin comes out clean.
Remove the tin(s) to a wire rack and cool for 5 minutes before removing the muffins from the cups.
Finish cooling on the rack and serve warm or completely cool.
