Whole Wheat Pumpkin Muffins with Honeycomb Sunflower Kernels
Yield: 12 muffins
These muffins have served our family as breakfast, a lunch box snack, and an after school treat.
Ingredients
- 1-2/3 c. white whole wheat flour
- 1 c. packed brown sugar
- ½ tsp. salt
- 1 tsp. baking soda
- ½ tsp. baking powder
- 2 tsp. cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. allspice
- ⅛ tsp. ground cloves
- 1 cup canned pumpkin not pre-spiced
- ½ c. butter melted
- 2 large eggs
- 1 tsp. pure vanilla extract
- ½ c. NatureBox Honeycomb Sunflower Kernels
Instructions
- Preheat oven to 350° F.
- Spray a standard muffin pan with cooking spray or line with paper baking liners. Set aside.
- In a medium bowl, whisk together flour, sugar, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves. Make a well in the center of the flour mixture and set aside.
- In another medium bowl, combine the pumpkin, butter, and eggs. Then stir in the vanilla. Add the pumpkin mixture to the flour mixture and stir until just moistened. Divide batter between the 12 prepared muffin cups. Sprinkle tops of muffins with NatureBox Honeycomb Sunflower Kernels, pressing them into the batter just a bit. Bake for 16 to 18 minutes, or just until a toothpick comes out clean. Do not over bake. Remove muffins from pan to cool on a wire rack.
Notes
from a farmgirl’s dabbles
Nutrition Information:
Serving: 1 Calories: 411kcal Carbohydrates: 62g Protein: 11g Fat: 15g Saturated Fat: 6g Polyunsaturated Fat: 8g Cholesterol: 51mg Sodium: 947mg Fiber: 8g Sugar: 16g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.