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Fall into Summer-Pumpkin Muffins

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Fall into Summer-Pumpkin Muffins

4 from 2 votes
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Course: Breakfast
Cuisine: American
Keyword: Pumpkin Muffins
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 24
Calories: 94kcal


  • 24 standard cupcake liners
  • 2 cup pastry flour, whole wheat
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cup pumpkin, canned
  • 2 large egg
  • 1/2 cup yogurt, plain
  • 1 cup milk
  • 3 tablespoon honey
  • 1/4 tablespoon olive oil
  • 1/4 cup pumpkin seed kernels


  • Preheat oven to 400 degrees and line muffin pan with paper liners.   Sift flour, baking powder and baking soda into a mixing bowl; add salt, stir.
  • In a separate bowl, mix remaining ingredients, except pumpkin seeds.
  • Gradually add the dry ingredients to the wet and mix gently until just barely mixed together.
  • Place an even amount of batter into each muffin cup, sprinkle each with pumpkin seeds.  Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
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Calories: 94kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 66mg | Fiber: 1g | Sugar: 4g

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