Pumpkin Spice Muffins
|
WHAT YOU NEED:
2 cup flour 2 tsp baking powder 1/4 tsp baking soda 2 1/2 tsp pumpkin spice 1/2 tsp salt 1 stick butter, melted and cooled 3/4 cup packed brown sugar 3/4 cup canned pumpkin 1/4 cup buttermilk 2 large eggs 1 tsp vanilla extract 3 Tbsp (hulled) pumpkin seeds, optional |
METHOD:
Preheat the oven to 400°F.
Soak the pumpkin seeds in water for about 10 minutes. Then, drain the seeds and discard the water.
Line a muffin tin with baking cups or grease the tin with butter.
Whisk together the flour, baking powder, baking soda, spice blend, and salt in a large bowl.
Whisk together the butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla in a separate bowl.
Add this mixture to the dry ingredients and stir until just combined. Fold in the pumpkin seeds.
Spoon the batter into the muffin tin.
Bake the muffins until a toothpick comes out clean, about 20 minutes.
Let the muffins cool slightly before removing them from the tin.
Preheat the oven to 400°F.
Soak the pumpkin seeds in water for about 10 minutes. Then, drain the seeds and discard the water.
Line a muffin tin with baking cups or grease the tin with butter.
Whisk together the flour, baking powder, baking soda, spice blend, and salt in a large bowl.
Whisk together the butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla in a separate bowl.
Add this mixture to the dry ingredients and stir until just combined. Fold in the pumpkin seeds.
Spoon the batter into the muffin tin.
Bake the muffins until a toothpick comes out clean, about 20 minutes.
Let the muffins cool slightly before removing them from the tin.