Recipe by piccola
Needed something to use up the rest of a can of pumpkin. Pomegranate seeds were left over from a salad recipe. A lucky - and tasty! - coincidence.
Top Review by fitnfamished
Deserving of 5 stars on the health factor, the creative use of pomegranate seeds & pumpkin, and how beautifully they baked (just like the photo). 4 stars for the flavor- very good, but I've had better muffins, maybe not better being as healthy though! I also used Splenda which may be why we didn't LOVE these. One of my sons said they weren't as sweet as he'd have liked.
Over all a great recipe which we will make again! Wondered why the grape nuts as they added just a tiny bit of a crunch. Maybe I'll add more, omit, or substitute oats next time just to see how it changes the flavor and texture.
- 236.59 ml all-purpose flour
- 177.44 ml whole wheat flour
- 59.14 ml Grape-nuts cereal (or similar cereal)
- 118.29 ml sugar or 118.29 ml Splenda granular
- 7.39 ml baking powder
- 2.46 ml baking soda
- 4.92 ml cinnamon
- 236.59 ml canned pumpkin
- 236.59 ml fat-free buttermilk or 236.59 ml soured milk
- 1 egg, beaten
- 177.44-236.59 ml pomegranate seeds
Directions See How It's Made
- Preheat oven to 350. Coat 12 muffin cups with cooking spray.
- Mix dry ingredients in a large bowl.
- In a second bowl, combine wet ingredients.
- Toss pomegranate seeds in the flour mix to coat.
- Add wet ingredients to flour mix. Stir until just combined.
- Pour into muffin cups. Bake for 20-30 minutes. Let cool before unmolding.