Pumpkin Seed Muffins
Ingredients:
- 1 cup (200 g) Light Brown Sugar, packed
- 3/4 cup (178 ml) Canola Oil
- 2 Large Eggs, room temperature
- 1/2 cup (118 ml) Full Fat Milk, room temperature
- 1 cup (245 g) Pumpkin Puree
- 2 tsp Vanilla Extract
- 2 1/2 cups (300 g) All-Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 1/2 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Ground Cloves
- 1/2 tsp Salt
- 1/2 cup (68 g) Pumpkin Seeds; hulled, roasted and unsalted
- 1/2 cup (68 g) Sunflower Seeds; hulled, roasted and unsalted
TOPPING:
- 1/3 cup (46 g) Pumpkin Seeds; hulled, roasted and unsalted
- 1/3 cup (46 g) Sunflower Seeds; hulled, roasted and unsalted
- 2 Tbsp Turbinado Sugar
Directions:
- Preheat oven to 350°F. Line a muffin tin with liners and set aside.
- In a large bowl add brown sugar and oil. Mix until smooth. Add eggs, milk, pumpkin puree and vanilla extract. Whisk until smooth and well incorporated. Set aside.
- In a separate bowl add flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Whisk ingredients together until incorporated.
- Add flour mixture to pumpkin mixture in two additions. On the second addition add pumpkin seeds and sunflower seeds. Using a light hand mix batter together just until incorporated (be careful not to overmix the batter).
- Scoop batter into muffin cups.
- Generously sprinkle pumpkin seeds, sunflower seeds and turbinado sugar on the top of each Muffin.
- Bake muffins in the oven for approximately 15-18 minutes or until a toothpick inserted into the centre of the muffins comes out clean.
NOTES:
- Muffins are best enjoyed the same day or stored in a tin at room temperature for
- approximately 3 days.
- Freeze muffins in an airtight container or freezer bag for up to 2 months.
Prep Time: 12 Minutes
Bake Time: 15 Minutes
Total Time: 27 Minutes
Yield: 16 Muffins
Thanks to @bakingforfriends_