Pumpkin Muffins with Candied Pepitas

Name: Pumpkin Muffins with Candied Pepitas
Yield: Makes 12 muffins
Ingredients: ¾ cup (170 grams) pepitas (pumpkin seeds); ½ teaspoon baking soda; ¾ cup (180 grams) fresh orange juice (about 3 oranges); 4 eggs; 2 teaspoons baking powder; 3 cups (420 grams) unbleached all-purpose flour; 1 can (16 ounces/454 grams) pumpkin puree; 3 tablespoons unsulfured light or dark molasses; 1 teaspoon ground cinnamon; 2 cups (400 grams) sugar; 1 teaspoon kosher salt; 1 egg white; ½ teaspoon ground cloves; ¼ cup (50 grams) sugar; ¾ cup (1½ sticks/170 grams) unsalted butter

Preparation info

Makes
12
muffins

Difficulty
Easy

Appears in

Flour

By Joanne Chang

Published 2010

About

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

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Breakfast Treats

‌

The licensor does not allow printing of this title