Fall means pumpkin for all. In all different shapes and sizes, and at any time of the day. These pumpkin muffins with crushed pumpkin seeds are a perfect start to for any autumn day. But also act as a tasty snack. In that case you might opt for the smaller mini version.
How to make pumpkin muffins with crushed pumpkin seeds?
For these pumpkin muffins I use the well-known round orange Hokkaido pumpkins. You could also make them with a butternut squash. But I prefer a Hokkaido, as it has a little more flavor. And of course you should taste the pumpkin intensively. After all, that's what we make these muffins for.
We cut the Hokkaido pumpkin and then remove the seeds and skin. For these pumpkin muffins we only need the flesh. We then grind the flesh finely in the blender, or we grate it manually.
Next we have the pumpkin seeds. We do not use the seeds of the pumpkin itself, but purchased dried pumpkin seeds. The process of drying them is too long. Maybe it is an idea for the future to do this. We crush the kernels in the mortar. If you don't have a mortar, you can also chop the kernels with a kitchen knife. Or briefly grind in the blender. But not too long, because we still want to get some bite out of it.
We put the butter in a pan to melt at a low temperature. It should not start to boil or bubble. We just want to melt it to mix into the dough. We also need some butter to grease the molds. It would be a shame if the muffins broke because we couldn't get them out of the pan.
Then we put all the dry ingredients in a mixing bowl. These are the flour, brown sugar, baking powder, cinnamon and nutmeg. And we mix them all very well.
Now we add the eggs to the dry ingredients. And we start mixing the dough. Once the eggs are well mixed into the flour, we also start adding the melted butter to the dough.
Finally, the ground pumpkin and the crushed pumpkin seeds are added. We continue to mix the dough well so that all the ingredients are evenly distributed.
Baking the pumpkin muffins with crushed pumpkin seeds
So now we spoon the dough into the molds for the pumpkin muffins. Fill the molds for about two-thirds. The dough will rise further during baking. If you still have some dough left, you can fill some mini muffin tins. For the coffee snacks we mentioned earlier.
The muffins can then be placed in a preheated oven at 180°C for 20 minutes. They then bake nicely golden brown. You can also check with a knitting needle whether they are done on the inside.
Once out of the oven, let the muffins cool for about five minutes. Then they are sufficiently firm and you can remove them from the molds. They should also not cool completely, because then the butter will harden again and they will stick.
And then you can enjoy it.
When you think pumpkin, you automatically think of autumn, or even Halloween more specifically. So it is the perfect season to prepare pumpkins in different ways. Here is a further selection of the tastiest pumpkin recipes:
- Delicious filled pumpkin.
- Biscoff pumpkin pie.
- Spicy curry pumpkin soup.
- Thai pumpkin curry with pork.
- Spicy roasted pumpkin.
- Indian inspired pumpkin pancakes.
I always get weak on muffins. Meanwhile I even rearrange recipes for cakes into muffins. Just as I like them so much. Please find some more inspiring recipes below:
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.