Can you freeze pumpkin puree?

Yes, you can freeze store bought or homemade pumpkin puree. Place the puree into a glass jar and label it with its date and contents (so you don't forget what it is). Make sure to leave approx. 1-2 inches of space from the top of the jar. As the pumpkin puree freezes it expands so leave extra room. It will last approx. 4 months in the freezer. You may need to use a cheesecloth if the puree contains too much liquid.

Why are my pumpkin muffins dense?

If you find your pumpkin muffins are dense it's possible you have overmixed the batter. Make sure when mixing the batter you mix just until the ingredients are combined. Also, make sure all of your ingredients are at the same temperature. This will help with avoiding overmixing.

Where can I buy pepita seeds?

The best place to buy pepita (pumpkin) seeds is at your local bulk store. Bring your own jar and fill it with as much or as little as you need. Bulk Barn Foods always has pepita (pumpkin) seeds on hand and they have a reusable container program.

Pumpkin Seed Muffins

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These pumpkin seed muffins are soft, light and full of autumn spices and roasted seeds. The tops are loaded with more seeds and turbinado sugar that give the muffins an extra crunch. They are simple to whip up for a cozy autumn snack to enjoy with a hot cup of coffee.

Author: Alie Romano
Prep Time: 12 minutes
Cook Time: 15 minutes
Total Time: 27 minutes
Yield: 16 1x
Category: Breakfast
Cuisine: American

Ingredients

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1 cup light brown sugar, packed
3/4 cup canola oil
2 large eggs, at room temperature
1/2 cup full milk, at room temperature
1 cup pumpkin puree
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup pumpkin seeds; hulled, roasted and unsalted
1/2 cup sunflower seeds; hulled, roasted and unsalted

Topping

1/3 cup, approx. pumpkin seeds; hulled, roasted and unsalted,
1/3 cup, approx. sunflower seeds; hulled, roasted and unsalted,
2 Tablespoons, approx. turbinado sugar

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Instructions

Preheat oven to 350˚F. Line a muffin tin with liners and set aside.
In a large bowl add brown sugar and oil. Mix until smooth. Add eggs, milk, pumpkin puree and vanilla extract. Whisk until smooth and well incorporated. Set aside.
In a separate bowl add flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Whisk ingredients together until incorporated.
Add flour mixture to pumpkin mixture in two additions. On the second addition add pumpkin seeds and sunflower seeds. Using a light hand mix batter together just until incorporated (be careful not to ovemix the batter).
Scoop batter into muffin cups.
Sprinkle pumpkin seeds, sunflower seeds and turbinado sugar on the tops of each muffin, be generous.
Bake muffins in the oven for approx. 15-18 minutes or until a toothpick inserted into the centre of the muffins comes out clean.

Notes

Muffins are best enjoyed the same day. Store in a tin for approx. 3 days.

Freeze muffins in an airtight container or freezer bag for up to 2 months.

Nutrition

Serving Size: 1
Calories: 233
Sugar: 9.3g
Sodium: 125mg
Fat: 13g
Saturated Fat: 1.5g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 25.6g
Fiber: 1.4g
Protein: 4.3g
Cholesterol: 22mg

Find it online: https://bakingforfriends.com/pumpkin-seed-muffins/