Pumpkin Spice Muffins
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What you need: 2 cup flour 2 tsp baking powder 1/4 tsp baking soda 2 1/2 tsp Soul Warming Cinnamon Blend 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.
In a large bowl, whisk together the flour, baking powder, baking soda, Soul Warming Cinnamon Blend, and salt.
In a separate bowl, whisk together the butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla.
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 tooth pick 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.
In a large bowl, whisk together the flour, baking powder, baking soda, Soul Warming Cinnamon Blend, and salt.
In a separate bowl, whisk together the butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla.
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 tooth pick comes out clean, about 20 minutes.
Let the muffins cool slightly before removing them from the tin.