
Loaded with goodness, Pumpkin Seed and Nut Muffins are wonderful for breakfast and easy to grab on your way out the door in the morning. They’ll make skipping breakfast a thing of the past.

If you think you always need to use pumpkin puree for your baked goods, you’ll need to re-think your pumpkin. Pumpkin Seed and Nut Muffins are not only plump and gorgeous but healthy and nutritious made with shredded pumpkin, nuts and seeds. Using shredded pumpkin lends body, moisture and sweetness to the final product and the overdose of nuts and seeds provides a little healthy protein. Be sure to use a fine grater to grate the pumpkin or the shreds will be too big to cook and break down in the time it takes to cook the muffin.


The recipe makes large muffins and you will find that the batter will fill the muffin cup, but don’t be alarmed, they’ll rise up quickly into perfect domes without too much spread. The added crunchy sweetness from the almond topping makes the muffin top even better. Enjoy!
Recipe Source: Compelled To Cook
- 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
- 1/2 cup slivered almonds
- 1 tsp honey
- 1 tsp unsalted butter melted
- 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.
- Toss together almonds, melted butter and honey until almonds are coated evenly. Set aside.
Recipe Source: Â Compelled To Cook