The Pioneer Woman Tasty Kitchen
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Pumpkin Muffins

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Level: Easy

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Description

Perfect go to snack or breakfast for fall.

Ingredients

  • ¾ cups Packed Brown Sugar
  • 3 Tablespoons Molasses
  • ¼ cups Olive Oil
  • 2  Large Eggs
  • 1 cup Canned Pumpkin
  • 1 teaspoon Vanilla Extract
  • ¾ cups Half-and-half
  • 1 cup All-purpose Flour
  • 1 cup Whole Wheat Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Pumpkin Pie Spice
  • ¼ teaspoons Ground Nutmeg
  • ¼ cups Raw Unsalted Pumpkin Seeds

Preparation

Preheat oven to 400 F. Coat a 12-cup muffin pan with cooking spray or line with wrappers.

In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin, vanilla and half-and-half. Add the flours, baking soda, salt, cinnamon, pumpkin pie spice and nutmeg. Stir until just combined.

Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let them cool in the pan on a wire rack for 15 minutes before removing from pan. Cool completely on the rack.

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