Pumpkin Muffins

Pumpkin Muffins
Serving Size
1
Servings
12
Prep Time
12 minutes
Cook Time
35 minutes

Ingredients

⅓ cup
chopped pecans
⅓ cup
pumpkin seeds
1⅓ cups
all-purpose flour
¾ cup
buckwheat flour
¼ cup
Sugar
¼ teaspoon
powdered stevia
1½ teaspoons
baking powder
½ teaspoon
baking soda
1 teaspoon
cinnamon
½ teaspoon
salt
2 eggs,
lightly beaten
1 cup canned
pumpkin puree
¼ cup
whole milk
1 teaspoon grated
orange peel
¼ cup
orange juice
Directions
  1. Preheat oven to 350 F. Line baking sheet with parchment paper. Scatter pecans and pumpkin seeds on sheet and bake in oven until fragrant, around 8 minutes. Set aside.
  2. Turn up oven to 400 F. Spray standard-size 12-cup muffin tin with nonstick cooking spray; set pan aside. In medium bowl, combine all-purpose flour, buckwheat flour, sugar, stevia, baking powder, baking soda, cinnamon, and salt. Make a well in the center of the dry ingredients; set bowl aside.
  3. In medium bowl, combine eggs, pumpkin puree, milk, olive oil, orange peel, and orange juice. Whisk until thoroughly combined. Add egg mixture to flour mixture in two additions, stirring batter only until dry ingredients are incorporated, no longer. Fold in pecans and pumpkin seeds. Use a spoon to divide batter evenly into muffin cups. Bake until muffins are light brown and a toothpick inserted in the center of one comes out clean, around 15 minutes. Cool tin on wire rack 5 minutes; remove muffins to wire rack to cool thoroughly.

Nutrition Information

Calories 187
Fat 8 g
Protein 5 g
Carbs 24 g
Sodium 114 mg