I know, I know, pumpkin recipes are usually popular around Thanksgiving and Christmas and with today being a beautiful, sunny, warm day beginning the Summer season you’d think I would be baking up orange or lemon muffins. But pumpkin tastes good anytime and the results are always moist and tasty.
To mix up these muffins make sure you buy pumpkin puree NOT pumpkin pie filling. There is a big difference. Freeze your leftover pumpkin or double the batch.
Line or spray a 12-cup muffin tin.
1/2 cup raw green pumpkin seeds
1 1/3 cups all-purpose flour (I used 1 cup whole wheat and 1/3 cup all-purpose)
1 tsp baking powder
1 tsp pumpkin pie spice
1 cup dark brown sugar
1 cup canned pumpkin puree
6 tablespoons vegetable oil
2 large eggs
Preheat oven to 350F.
Spread the pumpkin seeds on a cookie sheet and put in oven to toast the seeds until they are light brown. Remove from oven.
In a large bowl, whisk together the flour baking powder, pumpkin pie spice and salt. Reserve about 2 tablespoons of the seeds for sprinkling on the tops of muffins and stir the remaining seeds into the flour mixture.
In a medium bowl, whisk together brown sugar, pumpkin puree, oil and eggs.
Add to the dry ingredients and mix until incorporated.
Fill the muffin cups about 3/4 full and top with the remaining toasted pumpkin seeds and bake about 15-20 minutes until toothpick inserted in centre comes out clean.