Pumpkin Seed Muffins

Sep 29

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I suppose it would be elitist of me to say that I’m really not much of a pumpkin person, I don’t really like pumpkin spice anything, I’m not that basic, etc.

However.

Baking is just part of life when the weather gets colder. I find myself shifting with the season, reaching for more from-scratch carbs to add a little extra fat to my body in preparation for the winter. Sourdough bread, cookies, cake, biscuits - they all make an appearance at one time or another!

And of course, muffins.

I do love a muffin, and I love pumpkin bread, and I have been craving a really hearty muffin to eat with my coffee while I’m nursing in the early mornings. During one of these nursing sessions, I did some brainstorming, and came up with these as an adaptation of a basic pumpkin muffin recipe. I will definitely be making these again, and may try them with other purees besides pumpkin too!

Ingredients

15 ounces pumpkin puree (canned)
½ cup salted butter (melted)
¾ cup light brown sugar (packed)
¾ cup granulated sugar
2 eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
¾ cup wheat flour
Dash each of nutmeg & cloves
2 teaspoons cinnamon
2 teaspoons baking powder
½ teaspoon salt
1 cup total of your desired mix-ins (I added chopped dates, chopped dried ginger, pumpkin & sunflower seeds, and roughly a tablespoon of chia seeds)

Method

Preheat your oven to 375 and grease a muffin tin (I love this one!).

Mix flour/spices/baking powder/salt/your mix-ins (this coats them in the dry ingredients and helps them not fall to the bottom of the muffins). Set aside. Mix pumpkin puree with butter until combined. Add sugars & mix, and then add the eggs and vanilla. Now slowly pour your flour mixture into your wet mixture until fully combined. Fill muffin tin and bake for 20-25 min (I did about 22 min, but every oven is different. Test with a toothpick). Best enjoyed with butter and hot coffee on the side.