Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Line 36 1 3/4-inch muffin cups with paper bake cups or grease the cups; set aside. In a small bowl whisk together the flour, 1/2 cup brown sugar, baking powder, cinnamon, and salt; set aside.

  • In a medium bowl whisk together the buttermilk, egg, and melted butter. Stir the dry ingredients into the wet ingredients and stir until just combined. Fold in the apples. Set batter aside.

  • In a food processor combine the oats, pumpkin seeds, chilled butter, and 1 tablespoon brown sugar. Pulse to combine and chop the pumpkin seeds.

  • Spoon the batter into prepared muffin cups, filling each nearly full. Sprinkle each with about 1 teaspoon of the pumpkin seed mixture. Bake for 15 minutes or until lightly browned. Cool in cups for 5 minutes. Remove and cool completely.

Nutrition Facts

79 calories; 4 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 12 mg cholesterol; 73 mg sodium. 51 mg potassium; 10 g carbohydrates; 1 g fiber; 5 g sugar; 2 g protein; 0 g trans fatty acid; 95 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 3 mcg folate; 0 mcg vitamin b12; 33 mg calcium; 0 mg iron;