Buckwheat Pumpkin Seed Muffins Recipes
PUMPKIN-SEED MUFFINS
Celebrate fall with a batch of these nutritious, flavorful Pumpkin-Seed Muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread seeds in a single layer on a rimmed baking sheet; bake until puffed and browned, about 10 minutes. Set aside. Raise oven heat to 375 degrees.
- Meanwhile, in a large bowl, whisk together flour, baking powder, allspice, and salt. Reserve 3 tablespoons seeds for topping; mix remaining seeds into flour mixture. In a medium bowl, whisk together brown sugar, pumpkin puree, butter, and eggs. Add to dry ingredients; mix until just incorporated.
- Spray a 12-cup (each 2 1/2 inches wide) standard muffin tin with cooking spray. Divide batter among cups; sprinkle with reserved seeds. Bake until muffins are lightly browned and a toothpick inserted in center of one comes out clean, 25 to 30 minutes. Transfer to a rack; let cool 5 minutes before lifting out of the pan.
BUCKWHEAT PUMPKIN SEED MUFFINS
These have a distinct buckwheat flavour, which is nicely tempered by the whole wheat flour and the honey. The pumpkin seeds (or any other nut or seed) add a pleasant delicate crunch.
Provided by Pepita
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Combine dry ingredients.
- Mix liquid ingredients thoroughly.
- Add wet ingredients to dry. Stir until moist, but not smooth.
- Stir in pumpkinseeds.
- Fill muffin cups 2/3 full. Bake for 15 minutes (or longer - mine took half an hour!).
Nutrition Facts : Calories 198.3, Fat 12.6, SaturatedFat 1.4, Cholesterol 18, Sodium 81, Carbohydrate 18.9, Fiber 1.9, Sugar 6.1, Protein 4.7
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