Ingredients
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2¼ cups all-purpose Flour
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1½ teaspoons ground Cinnamon
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1 teaspoon Baking Soda
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½ teaspoon Baking Powder
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¼ teaspoon freshly grated Nutmeg
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¼ teaspoon Kosher Salt
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2 large Egg
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¾ cup (packed) light Brown Sugar
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¼ cup Canola Oil
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¼ cup Molasses
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1 teaspoon pure Vanilla Extract
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1 cup canned Pumpkin Puree
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¾ cup Buttermilk
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⅓ cup raw Pumpkin Seeds
Directions
These muffins contain both baking soda, to react with the buttermilk and molasses, and baking powder, to give this dense batter topped with weighty pumpkin seeds extra help in rising. Once cooled completely, these muffins keep for a day, but they will freeze well if wrapped individually.
Steps
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1
Done
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Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners. Sift together the flour, cinnamon, baking soda, baking powder, nutmeg, and salt. Set aside. |
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2
Done
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In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed until light, about 1 minute. Add the oil, molasses, vanilla, and pumpkin and beat until combined. On medium speed, add the flour mixture and buttermilk in 3 additions, alternating with the buttermilk and beginning and ending with the dry ingredients. Mix until just combined, scraping down the bowl once during the final mix. |
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3
Done
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Spoon the batter into the lined muffin cups, dividing evenly. Sprinkle with the pumpkin seeds. Bake until a tester inserted in the center of a muffin comes out clean, about 20 minutes. Cool on a rack. Serve warm or at room temperature. |
