PUMPKIN SEED MUFFINS

Pumpkin Seed Muffins image

Provided by Mikekey *

Categories Muffins

Time 45m

Number Of Ingredients 16

2 c all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
3/4 c dark brown sugar, packed
3 Tbsp molasses
1/4 c vegetable oil
2 large eggs
1 c pureed pumpkin (not pie filling)
1 tsp vanilla extract
3/4 c buttermilk
1/2 c pumpkin seeds, sunsalted and hulled (pepitas)

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.