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1 cup canned
1 teaspoon grated
- 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.
- 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.
- 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.