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

      %d bloggers like this: