Pumpkin Seed Muffins Food

PUMPKIN-SEED MUFFINS

Steps:

• Preheat oven to 350 degrees. Spread seeds in a single layer on a rimmed baking sheet; bake until puffed and browned, about 10 minutes. Set aside. Raise oven heat to 375 degrees.
• Meanwhile, in a large bowl, whisk together flour, baking powder, allspice, and salt. Reserve 3 tablespoons seeds for topping; mix remaining seeds into flour mixture. In a medium bowl, whisk together brown sugar, pumpkin puree, butter, and eggs. Add to dry ingredients; mix until just incorporated.
• Spray a 12-cup (each 2 1/2 inches wide) standard muffin tin with cooking spray. Divide batter among cups; sprinkle with reserved seeds. Bake until muffins are lightly browned and a toothpick inserted in center of one comes out clean, 25 to 30 minutes. Transfer to a rack; let cool 5 minutes before lifting out of the pan.

PUMPKIN MUFFINS

Steps:

• 1. Position a rack in the center of the oven and preheat to 400˚F. Brush the insides of 12 to 14 muffin cups with softened butter, then brush the top of the pan.
• 2. Sift the flour, baking powder, cinnamon, ginger, nutmeg, and salt together into a medium bowl. Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until creamy, about I minute. Gradually beat in the sugar and continue beating, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 minutes. Gradually beat in the eggs. Reduce the mixture speed to low. Beat in the pumpkin; the mixture may look curdled. In thirds, beat in the flour mixture, scraping down the sides of the bowl often, and mix until smooth. Add the raisins. Increase the speed to high and beat until the batter has a slight sheen, about 15 seconds, no longer.
• 3. Using a 2 1/2 inch-diameter ice-cream scoop, portion the batter, rounded side up, into the prepared cups. Sprinkle the tops with the sunflower seeds.
• 4. Bake for 10 minutes. Reduce the oven temperature to 375°F and continue baking until the tops of the muffins are golden brown and a wire cake tester inserted into the center of a muffin comes out clean, about 15 minutes more.
• 5. Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.

PUMPKIN & FLAX SEED MUFFINS

Steps:

• Preheat Oven to 400 degrees F.
• Mix All dry ingredients and set aside.
• Combine Eggs, Pumpkin, Splenda, Oil and Milk. Gradually add dry ingredients until just mixed.
• Fill muffin pan with mix, will be pretty full.
• Bake at 400 for 15-20 minutes.
• Add 2 handfulls of walnuts, chocolate chips if you like, but don't forget to average it in the nutritional information.
• Can make and freeze, microwave 1 minute to enjoy from frozen as needed. Or just allow to thaw to room temperature.
• Doubles easily (if you have a BIG bowl).

PUMPKIN-SEED CHEDDAR CORN MUFFINS

Steps:

• Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups.
• Reserve 1/2 cup Cheddar and 1/4 cup pumpkin seeds. Coarsely chop remaining 1/2 cup pumpkin seeds. Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in remaining cup Cheddar and chopped pumpkin seeds. Wearing protective gloves, seed and mince jalapeños. Melt butter and in a small bowl whisk together with jalapeños, milk, and egg. Stir butter mixture into flour mixture until just combined. Divide batter among muffin cups and sprinkle with reserved Cheddar and pumpkin seeds. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.

RICOTTA-PUMPKIN MUFFINS WITH PUMPKIN SEEDS

Steps:

• Core, peel, and dice apple. Place in a small bowl and sprinkle with cinnamon and 1 teaspoon sugar as if making apple pie. Set 'pie apples' aside until juice begins to run, 15 to 30 minutes.
• Meanwhile, place pumpkin seeds in a coffee bean grinder and grind to a fine pulp. Place almonds in a resealable plastic bag and crush with a rolling pin to desired size, making chunks as large or small as you wish.
• Preheat the oven to 350 degrees F (175 degrees C). Line 17 muffin tin cups with paper wrappers.
• Mix together yogurt, ricotta cheese, pureed pumpkin, 1/2 cup of pie apples, applesauce, and egg in a large bowl until smooth. Stir in 1 cup sugar.
• Mix together flour, wheat germ, wheat bran, cocoa powder, baking powder, baking soda, and salt in a separate bowl. Mix dry ingredients into wet ingredients. Stir in ground pumpkin seeds and smashed almonds; the batter will be very thick and stiff. Fill cupcake wrappers just to the top with batter; do not mound.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.

BUCKWHEAT PUMPKIN SEED MUFFINS

Steps:

• Preheat oven to 350°F.
• Combine dry ingredients.
• Mix liquid ingredients thoroughly.
• Add wet ingredients to dry. Stir until moist, but not smooth.
• Stir in pumpkinseeds.
• Fill muffin cups 2/3 full. Bake for 15 minutes (or longer - mine took half an hour!).

SPICED PUMPKIN MOLASSES MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
• In a bowl, mix together the 2 flours, flax seed meal, rolled oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until the ingredients are thoroughly combined.
• In another large bowl, beat together the brown sugar, pumpkin puree, yogurt , eggs, molasses, applesauce, canola oil, vanilla, and until well-blended. Stir in the flour mixture just to combine, and gently mix in the raisins and walnuts.
• Divide the mixture into the prepared muffin tins, sprinkle each muffin with a few rolled oats and pumpkin seeds, and bake in the preheated oven until the tops spring back when touched and a toothpick inserted into the center comes out clean, 15 to 20 minutes.

PUMPKIN MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Line a 12-hole muffin tin with muffin cases. Mix the flour, baking powder, cinnamon and both sugars together in a large bowl. Break up any lumps of brown sugar by rubbing them between your fingers.
• Whisk the purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Whisk for 1-2 mins with an electric hand whisk until just combined.
• Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely. Will keep for three days in an airtight container.

PUMPKIN, CHIA AND SUNFLOWER SEED MUFFINS

Steps:

• Heat oven to 400ºF.
• Combine sugar, wheat bran, flour, flax seed, baking powder, baking soda, pumpkin pie spice and salt in large bowl. Stir in 1 Tbsp. chia seeds.
• Whisk eggs, pumpkin, yogurt and oil in medium bowl until blended. Add to dry ingredients; stir until until moistened. (Batter will be lumpy.) Stir in chocolate chips.
• Spoon into 12 muffin pan cups sprayed with cooking spray; top evenly with sunflower kernels, pumpkin seeds and remaining chia seeds.
• Bake 20 min. or until toothpick inserted in centers comes out clean. Cool muffins in pan 5 min. Remove to wire rack; cool completely.