Reviews
Add Rating & Review
Back to Pumpkin-Seed Muffins
All Reviews for Pumpkin-Seed Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Pumpkin-Seed Muffins
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 12
Ingredients
Ingredient Checklist
1/2 cup raw green pumpkin seeds
1 1/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 cup packed light-brown sugar
1 cup canned pumpkin puree
6 tablespoons melted butter
2 large eggs
Nonstick cooking spray
Cook's Notes
These muffins get their color, flavor, and soft texture from canned pumpkin. Leftover puree can be frozen in an airtight container for up to 6 months.
Gallery
Pumpkin-Seed Muffins
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 12
Gallery
Pumpkin-Seed Muffins
Pumpkin-Seed Muffins
Pumpkin-Seed Muffins
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 12
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 12
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Yield: Makes 12
Makes 12
Ingredients
Ingredients
- 1/2 cup raw green pumpkin seeds
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 cup packed light-brown sugar
- 1 cup canned pumpkin puree
- 6 tablespoons melted butter
- 2 large eggs
- Nonstick cooking spray
Directions
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.
Cook's Notes
These muffins get their color, flavor, and soft texture from canned pumpkin. Leftover puree can be frozen in an airtight container for up to 6 months.
Cook’s Notes
These muffins get their color, flavor, and soft texture from canned pumpkin. Leftover puree can be frozen in an airtight container for up to 6 months.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pumpkin-Seed Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pumpkin-Seed Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
