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Caitlin Bensel

Recipe Summary

active:
20 mins
total:
1 hr
Servings:
18
Yield:
Makes 18 Muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray; set aside.

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  • Whisk flour, cinnamon, salt, baking soda, and baking powder in a bowl; set aside. Combine sugar and pumpkin in another bowl. Whisk in eggs, one at a time. Mix in buttermilk until well combined.

  • Using a spatula, stir pumpkin mixture into flour mixture just until combined.

  • Fill each muffin cup with 1/3 cup batter. Top with pumpkin seeds, if using. (Seeds may be a choking hazard for kids ages 4 and under.) Bake until a toothpick inserted into center of muffins comes out clean, about 18 minutes.

  • Remove muffins from tin while still warm. Repeat with remaining batter.

Freeze half the batch.

Eat the muffins warm or at room temp, and stash the rest in the freezer for next week. Reheat them in the oven or the microwave.

Nutrition Facts

169 calories; total fat 3g; saturated fat 1g; sodium 234mg; carbohydrates 32g; fiber 3g; sugar 13g; protein 6g; calcium 69mg; iron 1mg.
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Reviews

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