These tasty muffins are the perfect treat on a cold Fall day! I made a large batch and put a bunch in the freezer. They are one of my favorite muffins so enjoy this recipe!
Active Time: 20 minutes
Makes: 24 Muffins
Total Time: 1 hour
Olive oil spray (I use a misto olive oil sprayer)
3 1/2 cups white whole wheat flour
1 tsp. salt
1/2 tsp. baking soda
2 tsp. baking powder
1 15oz can pumpkin puree (2 cups)
1 cup sugar
3 large eggs
1 1/2 cups buttermilk
1/4 cup pumpkin seeds
- Preheat oven to 375º F. Coat 24 muffin cups with olive oil spray. In a bowl whisk flour, salt, cinnamon, baking soda and baking powder.
- In another bowl, whisk pumpkin and sugar. Whisk in eggs, one at a time, then the buttermilk, until it's well combined.
- Pour pumpkin mixture into flour mixture. Stir briskly with a spatula until batter is combined. Batter will be thick. DO NOT overmix. Fill each muffin cup with about 1/3 cup of the batter. sprinkle each with the pumpkin seeds. Bake until a toothpick inserted into the center of the muffins comes out clean, about 18 minutes. Remove muffins from tins while still warm. Serve warm or let cool.
- Make a batch in advance; store in fridge for up to three days in an airtight container or freeze for up to a month in a plastic freezer bag. Microwave on High for 30 seconds before serving.
- You can use whole wheat flour to make these but please note they will be a little bitter (not as sweat) then if you used white whole wheat flour. I have made it both ways and I enjoy both of them. The white whole wheat flour is a little sweater in taste.
Nutrition Per Muffin:
Fat: 3g (1g sat. fat)