prep time: 15 Minutes
cook time: 20 – 25 Minutes
servings: 12 Muffins
special equipment: 2 muffin pans (1/2 cup)
Ingredients:
For the muffins:
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/3 cup almond meal
- 2 tablespoons corn starch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon freshly grated ginger (or 1 teaspoon ground ginger)
- pinch of sea salt
- 1/2 cup plain yogurt
- 1/4 cup molasses
- 1/4 cup maple syrup (for sweeter muffins, 1/2 cup)
- 1/3 cup of olive oil
- 3 large eggs
- 1/2 tablespoon pure vanilla extract
For the Topping:
- 1/4 cup pumpkin seeds (pepitas)
- 1 tablespoon natural cane sugar (or brown sugar)
- Pinch of cinnamon
Preparation:
Step 1: Place oven rack in the middle of the oven and preheat to 350 degrees. Grease muffin pans.
Step 2: In a bowl whisk together all purpose flour, whole wheat flour, almond meal, corn starch, baking powder, baking soda, cinnamon, allspice, nutmeg, cloves, and sea salt.
Step 3: In a larger bowl, whisk together yogurt, molasses, maple syrup, olive oil, eggs, vanilla extract, and freshly grated ginger.
Step 4: Gradually add dry ingredients to the larger bowl. Mix batter until well incorporated. Set aside.
Step 5: In a small bowl mix pumpkin seeds, sugar and cinnamon.
Step 6: Divide batter among muffin cups.
Step 7: Sprinkle tops with pumpkin seed mixture.
Step 8: Bake for 20 minutes, or until golden brown. Let cool for 10 minutes. Remove muffins from pans, serve warm or at room temperature.
Want more Pumpkin Recipes?
- Pumpkin Spiced Latte Recipe
- Salted Caramel Pumpkin Pie Recipe
- Pumpkin-Spiced Chocolate Chip Cookies
- Pumpkin Macaroni and Cheese
- Roasted Candied Pumpkin Seeds
Karen Biton-Cohen blogs at K. abc Food & Photography.
