SPICED PUMPKIN MUFFINS
Categories Bread Milk/Cream Breakfast Side Bake Thanksgiving Kid-Friendly Walnut Pumpkin Fall Clove Seed Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 15
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F. Spray 15 standard muffin cups (2/3-cup capacity) with nonstick spray. Whisk both flours, both sugars, baking powder, spices, and salt in large bowl to blend. Mix in half of pumpkin seeds and half of walnuts. Whisk pumpkin, milk, eggs, melted butter, and ginger in medium bowl to blend. Add to dry ingredients and stir just until incorporated (do not overmix).
- Spoon 1/4 cup batter into each cup. Sprinkle remaining pumpkin seeds and walnuts over. Bake until muffins are golden and tester inserted into center comes out clean, about 25 minutes. Turn muffins out onto rack and cool. (Can be made 1 day ahead. Store muffins airtight at room temperature.)
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Emily Barker
[email protected]These muffins were really easy to make and they turned out great! I'll definitely be making them again.
Firdaus Dorothy
[email protected]These muffins were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
BD GAMING RIYAD
[email protected]I'm not usually a fan of pumpkin muffins, but these were really good! The pumpkin flavor was subtle and the spices were just right. I'll definitely be making these again.
Amber Ndlovu
[email protected]These muffins are the perfect fall treat! They're moist, flavorful, and full of pumpkin spice. I love that they're not too sweet, either.
Zafar Mahar
[email protected]I made these muffins for my family and they were a huge hit! Everyone loved them. They're so easy to make and they taste delicious.
Ghayoor Abbas
[email protected]These muffins are amazing! I love the pumpkin flavor and the spices. They're so moist and fluffy, too.
Np- Zoro
[email protected]Meh.
Robert Munger
[email protected]These muffins were a lot of work for not a lot of payoff. I'll stick to my old pumpkin muffin recipe.
Blessing Parker
[email protected]The muffins were a bit bland. I think I'll add some more spices next time.
Queen F
[email protected]These muffins were a little too dry for my taste. I think I'll add a little more oil or butter next time.
Kanxa Joney
[email protected]These are my go-to pumpkin muffin recipe. They're always a hit with my family and friends.
Hameed Msd
[email protected]Love these muffins! The pumpkin flavor is subtle and the spices are just right. They're also really moist and fluffy.
Alouisa Williams
[email protected]These muffins are a great way to use up leftover pumpkin puree. They're easy to make and always a crowd-pleaser.
Hawanatu Sesay
[email protected]I made these muffins for my kids' school bake sale and they were a huge success! They sold out in minutes. The kids loved the fun orange color and the sweet pumpkin flavor.
Bzunesh Abebe
[email protected]These were a hit at my Thanksgiving party! Everyone loved the warm spices and the moist, fluffy texture. I'll definitely be making these again next year.
Muhammad ShakeeL khokher Muhammad ShakeeL
[email protected]Easy to make and so delicious! I used a gluten-free flour blend and they turned out perfectly. The muffins are moist and flavorful, with just the right amount of sweetness.
Josna Mondol
[email protected]Not a huge fan of pumpkin, but these muffins were surprisingly good! The spices really make them, and they're not too dense or dry. I'll be making these again for sure.
Lilly Pochdalofszky
[email protected]These muffins are a fall classic! The pumpkin flavor is perfectly balanced with the spices, and they're so moist and fluffy. I love that they're not too sweet, either. Will definitely be making these again!