I like when the recipe comes first.
Yield: 24 muffins
Preheat oven to 375F. Grease and flour muffin cups or divvy up liners.
- 2 c roasted pie pumpkin, mashed
- 1 c. sour cream or Greek yogurt (I like 5% yogurt)
- 1 1/2 c sugar
- 2 eggs
- 1/2 c. melted butter or oil (I like butter)
- 1 tsp vanilla
- 1 tbsp pumkin pie spice (see below if you need to make some up)
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 1 c whole wheat flour
- 2 c all purpose flour
- pepitas for topping
Mix wet ingredients with a mixer. Leaving it running on low, add dry ingredients one at a time until they are all incorporated. Batter should be thick. Divide into muffin cups and sprinkle with pepitas. Pop them in the oven and cook for 25 – 35 min. A convection oven won’t take as long.
I got these cool pumpkins form Whittaker Farm that have hull-less seeds, so that’s what I used!
I roasted a few pumpkins at once (I had some of my own too, tiny though they were) and mashed and measured the pulp into 2 cup portions. I have 2 more bags in the freezer waiting for another rainy day.
It was nighttime so these pictures are not very well lit, but I know you are here for the food.
Make your own Pumpkin Spice:
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp allspice
- 1/2 tsp cloves
What’s your favourite thing to put Pumpkin Spice in?