Cranberry Pumpkin Seed Muffins
These cranberry pumpkin seed muffins are perfect for fall, especially around the holidays. Hulled pumpkin seeds (pepitas) give them crunch.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- ¾cup pumpkin seeds (shelled, raw or roasted, divided )
- 5tablespoons butter (softened)
- 1 ½cups sugar
- 2large eggs
- 1teaspoon vanilla
- 2cups/9 ounces all-purpose flour
- 2teaspoons baking powder
- ¼teaspoon baking soda
- ¼teaspoon salt
- ½cup milk
- 2cups cranberries (fresh or frozen, coarsely chopped)
- Garnish: cinnamon sugar
Instructions
Step 1
Gather the ingredients and preheat the oven to 375 F.Step 2
Line 12 muffin cups with paper liners.Step 3
In a dry skillet over medium heat, toast the pumpkin seeds, constantly stirring, until lightly browned and aromatic. Set aside.Step 4
In a large mixing bowl, beat the butter with the sugar until well blended.Step 5
Beat in the eggs and vanilla.Step 6
In another bowl, combine the flour, baking powder, soda, and salt. Blend well.Step 7
Add the dry mixture to the first mixture, alternating with the milk. Stir to blend.Step 8
Fold in the cranberries and 1/2 cup of the toasted pumpkin seeds.Step 9
Fill muffin cups about 3/4 full.Step 10
Sprinkle the muffins with the remaining toasted pumpkin seeds and cinnamon sugar, if desired.Step 11
Bake the muffins for 20 to 25 minutes, until nicely browned. A toothpick inserted into the center of a muffin should come out clean.Step 12
Serve and enjoy!