i should be mopping the floor: Praline Pumpkin Seed Muffins

Thursday, August 21, 2014

Praline Pumpkin Seed Muffins

I just popped open my first can of pumpkin for the year.
And the Praline Pumpkin Seed Muffins it went into were soooooo good.

I know it's August...but who can resist starting the pumpkin fun a bit early? These muffins are a little slice of over-the-top autumnal awesomeness on a plate. For reals. Check out the recipe below and whip up a dozen little muffins cups full of fall today!

I think the thing that takes these to an entirely new level of awesome is the texture of the pumpkin seeds on top. They just add that something special that sets these muffins apart from all the other pumpkin muffins.  


I ordered these Praline Pumpkin Seeds in my Nature Box this month. They did not disappoint. You can use regular toasted pumpkin seeds, but I tell ya...these babies are kind of amazing. If you have a Nature Box subscription, put them on your list! To die for. 


Ingredients:
- 1 cup all-purpose flour
- 1 1/4 cup whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 cup coconut oil
- 1 cup buttermilk
- 1 egg, lightly beaten
- 1/2 cup honey
- 1 cup canned pumpkin {or fresh if you're up for it!}
- handful of Praline Pumpkin Seeds {you can use regular toasted ones in a pinch...but you'll have to rename the recipe, heehee!}

Directions:
Sift dry ingredients together in a large bowl. Combine wet ingredients in separate bowl, mixing just until incorporated. Add wet ingredients to dry ones a little at a time until it is all combined. Don't overmix. {I didn't use a mixer for these...just a wooden spoon so I wouldn't overmix them}.

Fill prepared muffin tins 2/3 full of batter. This recipe is tricky in that it makes about 18 good sized muffins or 24 smallish ones. What I like to do is fill all 12 tins in my muffin pan and then I use my silicone cups to create six muffins in those. I like the silicone ones because I can send them with my kids in their lunches.

Bake at 400 degrees for 15-20 minutes, checking for doneness.


I wish you could smell these.
My whole kitchen instantly turned into fall while they baked! 


Don't they look super cute in my silicone pumpkin cups?
They're perfect for my kids' lunches. I can make them ahead of time, freeze them, and then have them ready to pull out in the mornings for the lunches. They thaw in time for their lunch. Pop back by next week when I'll be sharing more lunch box ideas with Nature Box goodies! They're so yummy!!



Who else is ready for pumpkin season?









4 comments:

  1. Kristi, I'm so ready for pumpkin season! I love these muffins you created and the praline pumpkin seeds sound delightful! I really need to check out Nature Box!

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  2. These muffins look so tasty and delicious! I love the pumpkin seeds, too. Thanks for sharing!

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  3. Visiting from Best of the Weekend. If only I could reach through the screen and pick one of these up to eat for my breakfast, they look scrumptious! I cracked my pumpkin open in July, it's a great feeling isn't it. I co-host Sweet and Savoury Sunday and would love for you to stop by and share this and other recipes with us when the party goes live on Sunday. Have a great day!

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  4. Love these muffins Kristi!!! Congrats they are being featured this week as a Nibbles By Nic Favorite at Munching Mondays! What a perfect intro to Fall treat! Warmest, Nic

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