Pumpkin Seed Muffins
There might be pumpkin in everyone's lattes these days, but have you tried pumpkin muffins? A bit of nutmeg gives these treats just the right amount of spice, and pumpkin seeds offer a deliciously satisfying crunch. During a flare-up, consider skipping the pumpkin seeds--don't worry, you'll still get that perfect punch of pumpkin without them.
Yields: 1 dozen muffins
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon grated nutmeg
- ¼ teaspoon kosher salt
- ¾ cup light brown sugar, packed
- ¼ cup canola oil
- ¼ cup molasses
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- ¾ cup buttermilk
- 1/3 cup raw pumpkin seeds
- Kosher salt
- Fresh cracked pepper
Method of Preparation:
1. Preheat the oven to 350F. Line a 12 cup muffin tin with paper liners. Sift together the flour, cinnamon, baking soda, baking powder, nutmeg, and salt. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium high speed until light, about 1 minute. Add the oil, molasses, vanilla, and pumpkin and beat until combined. On medium speed, add the flour and buttermilk in alternating additions, starting and ending with the flour mixture. Mix until just combined, scraping down the bowl once during the final mix.
3. Spoon the batter into the lined muffin cups, dividing evenly. Sprinkle with the pumpkin seeds. Bake until a tester or tooth pick inserted in the center of a muffin comes out clean, about 20 minutes. Cool on a rack. Serve warm or at room temperature.
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