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Nutrition Facts

Serving Size 1 muffins 126g

Recipe makes 12 muffins)

Calories 379
Calories from Fat 148 (39%)
Amount Per Serving %DV
Total Fat 16.5g 25%
Saturated Fat 8.4g 41%
Monounsaturated Fat 4.5g
Polyunsaturated Fat 2.5g
Trans Fat 0.0g
Cholesterol 48mg 16%
Sodium 419mg 17%
Potassium 205mg 5%
Total Carbohydrate 51.7g 17%
Dietary Fiber 1.8g 7%
Sugars 19.8g
Protein 7.6g 15%

how is this calculated?

Orange Pumpkin Muffins

Recipe #308524 | 55 min | 25 min prep | add private note
Buster's friend

By: Buster's friend
Jun 10, 2008

These are in anticipation of success with my "Long Island Cheese" & "Rouge Vif d'Etampes" pumpkins! Adapted from the recipe in Autumn 2007 Food&Drink, a magazine put out by the LCBO.

12 muffins (change servings and units)

Ingredients

Streusel Topping

Muffins

Directions

  1. 1
    For the streusel: stir flour with icing sugar and baking powder. Add melted butter and vanilla & mix lightly with a fork until moist crumbs form. Set aside with 1/4 cup of pumpkin seeds.
  2. 2
    For the muffins: preheat oven to 375°F Spread 1/4 cup of pumpkin seeds on a cookie sheet & toast 5 to 7 minutes - until a few begin to brown & they smell good - watch them closely. Cool them off the cookie sheet.
  3. 3
    Grease a 12 muffin tin, including the top (make big muffin topps release easily too).
  4. 4
    Sift dry ingredients into a large bowl.
  5. 5
    In a second bowl, grate the zest of the orange. Squeeze 1/4 cup orange juice in with the zest. add the egg & beat lightly. Stir in pumpkin puree, buttermilk, juice, vanilla and butter.
  6. 6
    Fold wet pumpkin mixture into flour until mostly moistened. Then stir in toasted pumpkin seeds until well mixed; divide batter among cups, heaping slightly in centre (batter completely fills cups). Sprinkle with raw pumpkin seeds; then top liberally with streusel crumbs. Press seeds and crumbs gently into muffin tops.
  7. 7
    Bake in center of preheated oven for 25 to 28 minutes or until a toothpick inserted into muffin centre comes out clean and tops are lightly golden.
  8. 8
    Rest on cooling rack for 5 minutes; then lift each muffin out of pan onto rack. Cool completely; to serve, lightly sieve a spoonful of confectioner's sugar over muffin tops, if desired.

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