Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C). Line 12 muffin cups with large paper liners.
Step 2
In a small bowl, whisk together
All-Purpose Flour (2 cups)
,
Poppy Seeds (1 Tbsp)
,
Baking Powder (1/2 Tbsp)
,
Pumpkin Pie Spice (1 1/4 tsp)
,
Baking Soda (1/2 tsp)
,
Salt (1/2 tsp)
, and
Ground Allspice (1/8 tsp)
. Set aside.
Step 3
In a large bowl, stir together
Brown Sugar (1 cup)
,
Almond Butter (1/2 cup)
, and
Unsalted Butter (1/4 cup)
until smooth.
Step 4
Add
Eggs (2)
one at time, whisking after each.
Step 5
Whisk in
Buttermilk (1 cup)
and
Pure Vanilla Extract (1 tsp)
, then Stir in
Pumpkins (1 1/2 cups)
.
Step 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 (1/4 cup)
.
Step 7
Scoop batter evenly into prepared muffins cups, each will take a heaping 1/3 cup of batter.
Step 8
Toss together
Slivered Almonds (1/3 cup)
,
Unsalted Butter (1 tsp)
and
Honey (1 tsp)
until the almonds are coated evenly.
Step 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.
Step 10
Remove from oven and allow to rest in pan for 10 minutes prior to removing muffins to a cooling rack.
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