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SideChef
Recipes
Breakfast
Pumpkin Seed and Nut Muffins

20 INGREDIENTS • 10 STEPS • 35MINS

Pumpkin Seed and Nut Muffins

Recipe
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.
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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.
author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

35MINS

Total Time

$1.16

Cost Per Serving

Ingredients

Servings
12
us / metric
Pumpkin Seed & Nut Muffins
All-Purpose Flour
2 cups
All-Purpose Flour
Poppy Seeds
1 Tbsp
Poppy Seeds
Baking Powder
2 tsp
Baking Powder
Pumpkin Pie Spice
1 tsp
Pumpkin Pie Spice
Baking Soda
1/2 tsp
Baking Soda
Salt
1/2 tsp
Salt
Ground Allspice
1/8 tsp
Ground Allspice
Brown Sugar
1 cup
Brown Sugar, firmly packed
Almond Butter
1/2 cup
Almond Butter
Unsalted Butter
4 Tbsp
Unsalted Butter, melted
Egg
2

Sponsored

Large Eggland's Best Classic Eggs
Buttermilk
1 cup
Buttermilk
Pure Vanilla Extract
1 tsp
Pure Vanilla Extract
Pumpkin
1 1/2 cups
Shredded Pumpkins
Slivered Almonds
1/3 cup
Slivered Almonds
Pecans
1/3 cup
Pecans, roughly chopped
Sunflower Seeds
4 Tbsp
Sunflower Seeds
Almond Topping
Slivered Almonds
1/2 cup
Slivered Almonds
Honey
1 tsp
Honey
Unsalted Butter
1 tsp
Unsalted Butter, melted

Nutrition Per Serving

VIEW ALL
Calories
373
Fat
21.0 g
Protein
9.1 g
Carbs
40.8 g
Love This Recipe?
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Pumpkin Seed and Nut Muffins
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author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

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 (2 tsp), Pumpkin Pie Spice (1 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 (4 Tbsp) until smooth.
step 4
Add Eggland's Best Classic 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 (4 Tbsp).
step 7
Scoop batter evenly into prepared muffins cups, each will take a heaping 1/3 cup of batter.
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 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.
step 10 Remove from oven and allow to rest in pan for 10 minutes prior to removing muffins to a cooling rack.

Tags

Breakfast
American
Back to School
Snack
Healthy
Shellfish-Free
Kid-Friendly
Fall
Vegetarian
Quick & Easy
Pumpkin
Halloween
Thanksgiving
Winter
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