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The green pumpkinseeds, or pepitas, lend crunch, while the green chiles add spicy heat. This recipe originated from cooking light. I did make a few changes and the result was a hit. The muffins are very moist, almost like bread puddings, but they do hold their shape.
- Preheat oven to 400°.
- Combine first five ingredients in a large bowl, stirring until dry ingredients are moistened. Fold the pepitas into the mixture. Spoon into muffin tin coated with cooking spray.
- Bake at 400° for 25 minutes or until a wooden pick inserted in center comes out clean.