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Pumpkin Muffins with Candied Pepitas
- Makes
12
muffins - Difficulty
Easy
By Joanne Chang
Published 2010
These warm, earthy muffins are soft and tender and lightly scented with clove and cinnamon. We bring them out every October when we start to see pumpkins at the grocery store and our thoughts turn to Thanksgiving and all the pumpkin pies we’ll soon be baking at Flour. They are a delightful way to ease into the season. The candied pepitas, or pumpkin seeds, add a bit of sweet crunch to a not-too-sweet muffin.
Ingredients
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My kids love pumpkin muffins so I make them barely following a recipe. This time I forced myself to follow and the result was delicious. I’ll admit I didn’t make the candied pumpkin seeds, instead I sprinkled the top with raw sugar and pumpkin seeds. This recipe contains 3/4 cup of fresh squeezed orange juice and I had a sack of tired clementines on the counter and used them up. More sugar than I’d normally use, but also more butter, eggs, and flour. I did sub in gluten free all purpose flour and added chocolate chunks to half the batch. Came out with 18 very large muffins. Took 40 minutes to bake. Delicious!