Best Pumpkin Seed Muffins Recipes

PUMPKIN & FLAX SEED MUFFINS

Steps:

• Preheat Oven to 400 degrees F.
• Mix All dry ingredients and set aside.
• Combine Eggs, Pumpkin, Splenda, Oil and Milk. Gradually add dry ingredients until just mixed.
• Fill muffin pan with mix, will be pretty full.
• Bake at 400 for 15-20 minutes.
• Add 2 handfulls of walnuts, chocolate chips if you like, but don't forget to average it in the nutritional information.
• Can make and freeze, microwave 1 minute to enjoy from frozen as needed. Or just allow to thaw to room temperature.
• Doubles easily (if you have a BIG bowl).

PUMPKIN-SEED MUFFINS

Steps:

• 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 (each 2 1/2 inches wide) 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.

PUMPKIN-SEED CHEDDAR CORN MUFFINS

Steps:

• Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups.
• Reserve 1/2 cup Cheddar and 1/4 cup pumpkin seeds. Coarsely chop remaining 1/2 cup pumpkin seeds. Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in remaining cup Cheddar and chopped pumpkin seeds. Wearing protective gloves, seed and mince jalapeños. Melt butter and in a small bowl whisk together with jalapeños, milk, and egg. Stir butter mixture into flour mixture until just combined. Divide batter among muffin cups and sprinkle with reserved Cheddar and pumpkin seeds. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.

CRANBERRY PUMPKIN SEED MUFFINS

Steps:

• Preheat oven to 350. Line muffin pan with 12 paper liners.
• In medium bowl, combine dry ingredients.
• In large bowl, combine milk, butter, honey, eggs and orange zest. Fold into flour. Stir in cranberries.
• Divide batter among 12 muffin cups. Bake 25-30 minutes.

BUCKWHEAT PUMPKIN SEED MUFFINS

Steps:

• Preheat oven to 350°F.
• Combine dry ingredients.
• Mix liquid ingredients thoroughly.
• Add wet ingredients to dry. Stir until moist, but not smooth.
• Stir in pumpkinseeds.
• Fill muffin cups 2/3 full. Bake for 15 minutes (or longer - mine took half an hour!).

PUMPKIN, CHIA AND SUNFLOWER SEED MUFFINS

Steps:

• Heat oven to 400ºF.
• Combine sugar, wheat bran, flour, flax seed, baking powder, baking soda, pumpkin pie spice and salt in large bowl. Stir in 1 Tbsp. chia seeds.
• Whisk eggs, pumpkin, yogurt and oil in medium bowl until blended. Add to dry ingredients; stir until until moistened. (Batter will be lumpy.) Stir in chocolate chips.
• Spoon into 12 muffin pan cups sprayed with cooking spray; top evenly with sunflower kernels, pumpkin seeds and remaining chia seeds.
• Bake 20 min. or until toothpick inserted in centers comes out clean. Cool muffins in pan 5 min. Remove to wire rack; cool completely.

PUMPKIN OAT SUNFLOWER SEED MUFFINS, LOW-FAT

Steps:

• Preheat oven to 375F.
• Combine first 8 ingredients in large bowl.
• Use a muffin pan with medium size muffin cups, spray with cooking spray.
• Fill muffin cups 3/4 full.
• Bake for 20 - 25 minutes or until tops springs back when lightly touched.

PUMPKIN SEED MUFFINS

Steps:

• 1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
• 2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
• 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.
• 4. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
• 5. Stir in pumpkin seeds.
• 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.
• 7. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.