Pumpkin Seed and Nut Muffins

Pumpkin Seed and Nut Muffins
Print Recipe
Servings Prep Time
12 large muffins 15 minutes
Cook Time
20 minutes
Servings Prep Time
12 large muffins 15 minutes
Cook Time
20 minutes
Pumpkin Seed and Nut Muffins
Print Recipe
Servings Prep Time
12 large muffins 15 minutes
Cook Time
20 minutes
Servings Prep Time
12 large muffins 15 minutes
Cook Time
20 minutes
Ingredients
Pumpkin Seed & Nut Muffins
Almond Topping
Servings: large muffins
Instructions
Pumpkin Seed & Nut Muffins
  1. 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.
  2. 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
  1. Toss together almonds, melted butter and honey until almonds are coated evenly. Set aside.
Recipe Notes

Recipe Source:  Compelled To Cook