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Nutrition Facts
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Serving Size 1 muffins 126g
Recipe makes 12 muffins)
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Calories 379
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Calories from Fat 148
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(39%)
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Amount Per Serving
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%DV
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Total Fat 16.5g
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25%
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Saturated Fat 8.4g
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41%
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Monounsaturated Fat 4.5g
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Polyunsaturated Fat 2.5g
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Trans Fat 0.0g
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Cholesterol 48mg
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16%
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Sodium 419mg
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17%
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Potassium 205mg
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5%
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Total Carbohydrate 51.7g
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17%
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Dietary Fiber 1.8g
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7%
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Sugars 19.8g
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Protein 7.6g
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15%
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how is this calculated?
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Ingredients
Streusel Topping
Muffins
Directions
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
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
Grease a 12 muffin tin, including the top (make big muffin topps release easily too).
4
Sift dry ingredients into a large bowl.
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
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
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
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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