Pumpkin Muffins With Pumpkin Seeds
|All purpose flour||2 Cup (32 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Powdered ginger||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Ground nutmeg||1 Dash|
|Canned pumpkin||1 Cup (16 tbs)|
|Butter||1⁄3 Cup (5.33 tbs), melted and cooled|
|Eggs||2 Large (At Room Temperature)|
|Buttermilk||1⁄4 Cup (4 tbs) (At Room Temperature)|
|Vanilla extract||2 Teaspoon|
|Pumpkin seeds||1 1⁄2 Cup (24 tbs)|
Heat the oven to 400 degrees.
Lightly butter twelve 2 7/8 by 1 3/8 inch (7 tablespoon) muffin cups.
Stir together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
In another bowl combine the pumpkin, butter, eggs, buttermilk and vanilla.
Make a well in the center of the dry ingredients, add the pumpkin mixture and stir just to combine.
Stir in 1 cup of the pumpkin seeds.
Spoon the batter into the prepared muffin cups and sprinkle the remaining seeds on top of the muffins.
Bake for 15 to 20 minutes until a toothpick inserted in the center of one muffin comes out clean.
Remove the tin(s) to a wire rack and cool for 5 minutes before removing the muffins from the cups.
Finish cooling on the rack and serve warm or completely cool.