Pumpkin Spice Muffins
(from home4edu’s recipe box)
Source: An Edible Mosaic
Prep time: 15 minutes
Cook time: 17 minutes
Serves 12 people
Categories: Quick Breads
Ingredients
- 6 tablespoons butter - room temperature
- 1/3 cup white sugar
- 1/4 cup brown sugar, packed
- 1 tablespoon molasses
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup unsweetened pumpkin puree
- 1/3 cup buttermilk
- 2 tablespoon apple butter
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoon pumpkin pie spice mix (my mix has cinnamon, cloves, ginger, allspice, and nutmeg)
- 6 teaspoon sunflower or pumpkin seeds, toasted
- Cooking spray
- 12 muffin liners
- Muffin tray
Directions
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Preheat the oven to 400F.
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Cream together the butter, white and brown sugars, and molasses.
-
Cream in the eggs and vanilla.
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Stir in the pumpkin, buttermilk, and apple butter.
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In a separate bowl, whisk together the flours, baking powder, baking soda, salt, and spice.
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Gradually stir the dry ingredients into the wet. (The batter will be pretty thick.)
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Line a muffin try with liners, then lightly spray each with cooking spray.
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Fill each muffin cup, then top each with ½ tsp of seeds.
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Bake for about 16-18 minutes, until a toothpick inserted into the center comes out clean.