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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Be generous with the spices when you make these if you like a true pumpkin-pie kind of taste to these by adding 50% more of each spice. Topped with pumpkin seeds these are sure to please. Measure the pumpkin carefully - too much creates a soggy pumpkin that could be used as a doorstop. Ingredients:
2 c. flour |
1/2 c. packed brown sugar |
2 tsp baking powder |
1/4 tsp baking soda |
1 tsp vinegar (helps as a rising agent) |
1/2 tsp salt |
1 tsp cinnamon |
1 tsp ginger |
1/4 tsp cloves |
1/2 tsp nutmeg |
1 c. pumpkin |
1/3 c. oil |
2 eggs, room temp (or 3-4 egg whites) |
1/4 c. buttermilk, room temp |
2 tsp vanilla |
1 c. + 2 t pumpkin seeds for topping |
Directions:
1. Preheat oven to 400F.
2. Mix dry ingredients.
3. In separate bowl mix wet.
4. Make a well in dry ingredients, add wet. Stir well.
5. Add 1 c. of pumpkin seeds.
6. Fill muffins tins and garnish with 2 T pumpkin seeds.
7. Bake 20 minutes. Check for doneness.
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