Pumpkin Muffins

I'm on a bit of a pumpkin kick these days. Last week I made Sprinkles pumpkin cupcakes from Williams-Sonoma. Today, it's pumpkin muffins. I found this recipe via Heather Christo.  These are so good, you have to make a batch. Trust me, you'll gobble them up in no time!

I used organic pumpkin puree found at Whole Foods. You'll need to buy 2 cans if you make the full batch. You can use another brand, but be sure not to use pumpkin pie filling.

Did you know you can buy pumpkin seeds? Whole Foods sells this 8 oz. bag and are the exact amount needed for this recipe. No need to carve a pumpkin and goo through the mess for seeds!

Pumpkin Muffins: Yield 2 dozen

1 cup butter, softened
3 cups sugar
2 cups pumpkin puree (not pumpkin pie filling)
2 cups all-purpose flour
1 cup whole wheat flour
1 TBL baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 cup toasted walnuts
1 cup toasted pumpkin seeds
plus, another 1/2 cup of toasted pumpkin seeds for topping

Preheat oven to 350 degrees.

Place nuts and seeds on baking sheet and put in oven for about 5 minutes to lightly toast.

In a mixing bowl, beat the butter and sugar together until fluffy. Then, add eggs one at a time and combine well.

Add the pumpkin puree.

In a large bowl, combine the dry ingredients together.

Add the dry ingredients to the mixer in small amounts until all is incorporated. Then, add the toasted walnuts and 1 cup of pumpkin seeds until combined.

Scoop into lined muffin tins. An ice cream scoop works really well for this task.

Sprinkle the tops with remaining pumpkin seeds before baking.

Bake for 25 minutes or until baked through. Enjoy piping hot from the oven!

Bon Appetit!

Marianne SimonRecipes