Ellie’s Pumpkin Pie Muffins – My Challenge Dish

For my challenge dish this week, I made Ellie Krieger's Pumpkin Pie Muffins, which use both the canned pumpkin and pumpkin seeds.  I love to multi-task!


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The muffins used lots of healthy ingredients…but they used a LOT of ingredients!


Into the oven they went…


…and out then came!


We had these for breakfast.  The recipe made so many…Actually 15!


Want a bite?

Pumpkin Muffins
Adapted from Ellie Krieger's recipe on foodnetwork.com

My note: I left out the cinnamon because I'm allergic…I'm sure it's quite tasty with it, though! 


  * Cooking spray
  * 1 cup all-purpose flour
  * 1 cup whole-grain pastry flour
  * 1 teaspoon baking soda
  * 1/2 teaspoon salt
  * 1/2 teaspoon ground ginger
  * 1/4 teaspoon ground cloves
  * 1/8 teaspoon ground nutmeg
  * 3/4 cup packed dark brown sugar
  * 3 tablespoons unsulphered molasses
  * 1/4 cup canola oil
  * 2 large eggs
  * 1 cup canned pumpkin
  * 1 teaspoon vanilla extract
  * 3/4 cup lowfat buttermilk
  * 1/8 cup raw, unsalted pumpkin seeds


Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray (my note: my batch made 15!).

In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.

Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

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