Pumpkin Seed and Nut Muffins
Ingredients
Pumpkin Seed & Nut Muffins
- 2 cups all purpose flour
- 1 tbsp poppy seeds
- 2 tsp baking powder
- 1 1/4 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/8 tsp allspice
- 1 cup packed brown sugar
- 1/2 cup almond butter
- 1/4 cup unsalted butter melted
- 2 large eggs
- 1 cup buttermilk
- 1 tsp pure vanilla extract
- 1 1/2 cups shredded pumpkin flesh
- 1/3 cup slivered almonds
- 1/3 cup pecan coarsely chopped
- 1/4 cup sunflower seeds
Almond Topping
- 1/2 cup slivered almonds
- 1 tsp honey
- 1 tsp unsalted butter melted
Servings: large muffins
Instructions
Pumpkin Seed & Nut Muffins
- Preheat oven to 350℉. Line 12 muffin cups with large paper liners. In a small bowl whisk together flour, poppy seeds, baking powder, pumpkin pie spice, baking soda, salt and allspice. Set aside.
- In a large bowl stir together brown sugar, almond butter and melted butter until smooth. Add eggs one at time, whisking after each. Whisk in buttermilk and vanilla. Stir in grated pumpkin. Add dry ingredients all at once stirring until just combined. Do not over mix. Stir in nuts. Scoop batter evenly into prepared muffins cups (each will take a heaping 1/3 cup of batter). Top each muffin with a generous sprinkle of almond topping. Bake in preheated oven for 20-22 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to rest in pan for 10 minutes prior to removing muffins to a cooling rack.
Almond Topping
- Toss together almonds, melted butter and honey until almonds are coated evenly. Set aside.
Recipe Notes
Recipe Source: Â Compelled To Cook
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