Recipes

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:

1. Preheat oven to 350°F. Line a muffin tin with liners and set aside.
2. 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.
3. In a separate bowl add flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Whisk ingredients together until incorporated.
4. 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).
5. Scoop batter into muffin cups.
6. Generously sprinkle pumpkin seeds, sunflower seeds and turbinado sugar on the top of each Muffin.
7. 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:

1. Muffins are best enjoyed the same day or stored in a tin at room temperature for
2. approximately 3 days.
3. 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_