Moistest-Ever Pumpkin Pie Muffins

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READY IN: 45mins
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400º and spray a 12-cup muffin pan with cooking spray.
  • Whisk together both flours, baking soda, salt and spices in medium bowl and set aside.
  • Whisk together sugar, molasses, oil and eggs (one at a time) in another bowl until well combined and then whisk in pumpkin and vanilla.
  • Stir flour mixture into the pumpkin mixture a bit at a time alternating with the buttermilk; just until combined.
  • Pour the batter into the muffin pan, filling each one about 2/3 full.
  • Sprinkle each with pumpkin seeds.
  • Tap the pan on the counter a few times to remove air bubbles.
  • Bake until a toothpick inserted in the center comes out clean (about 20 minutes).
  • Let cool on wire rack for 15 minutes.
  • *Will keep fresh in fridge for up to 3 days and in the freezer for up to 3 months*.
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