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.
Total Time
35min
0.0
0 Ratings
Author: Compelled to Cook
Servings:
12
Ingredients
Pumpkin Seed & Nut Muffins
•
2
cups
All-Purpose Flour
•
1
Tbsp
Poppy Seeds
•
2
tsp
Baking Powder
•
1
tsp
Pumpkin Pie Spice
•
1/2
tsp
Baking Soda
•
1/2
tsp
Salt
•
1/8
tsp
Ground Allspice
•
1
cup
Brown Sugar
, firmly packed
•
1/2
cup
Almond Butter
•
4
Tbsp
Unsalted Butter
, melted
•
2
Large
Eggland's Best Classic Eggs
•
1
cup
Buttermilk
•
1
tsp
Pure Vanilla Extract
•
1 1/2
cups
Shredded
Pumpkins
•
1/3
cup
Slivered Almonds
•
1/3
cup
Pecans
, roughly chopped
•
4
Tbsp
Sunflower Seeds
Almond Topping
•
1/2
cup
Slivered Almonds
•
1
tsp
Honey
•
1
tsp
Unsalted Butter
, melted
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C). Line 12 muffin cups with large paper liners.
2.
In a small bowl, whisk together All-Purpose Flour (2 cups), Poppy Seeds (1 Tbsp), Baking Powder (2 tsp), Pumpkin Pie Spice (1 tsp), Baking Soda (1/2 tsp), Salt (1/2 tsp), and Ground Allspice (1/8 tsp). Set aside.
3.
In a large bowl, stir together Brown Sugar (1 cup), Almond Butter (1/2 cup), and Unsalted Butter (4 Tbsp) until smooth.
4.
Add Eggland's Best Classic Eggs (2) one at time, whisking after each.
5.
Whisk in Buttermilk (1 cup) and Pure Vanilla Extract (1 tsp), then Stir in Pumpkins (1 1/2 cups).
6.
Add dry ingredients all at once stirring until just combined. Do not over mix. Stir in Pecans (1/3 cup), Slivered Almonds (1/2 cup), and Sunflower Seeds (4 Tbsp).
7.
Scoop batter evenly into prepared muffins cups, each will take a heaping 1/3 cup of batter.
8.
Toss together Slivered Almonds (1/3 cup), Unsalted Butter (1 tsp) and Honey (1 tsp) until the almonds are coated evenly.
9.
Top each muffin with a generous sprinkle of almond topping. Bake in preheated oven for 20 to 22 minutes or when a toothpick inserted comes out clean.
10.
Remove from oven and allow to rest in pan for 10 minutes prior to removing muffins to a cooling rack.
Nutrition Per Serving
CALORIES
373
FAT
21.0 g
PROTEIN
9.1 g
CARBS
40.8 g
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