PUMPKIN SEED MUFFINS

"Toasted pumpkin seeds are tucked inside these muffins to add a nutty crunch."

1 3/4 cups all purpose flour
1/2 cup sugar
1/4 cup toasted pumpkins seeds, chopped
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup milk
1/2 cup canned pumpkin*
1/3 cup oil
1 egg, well beaten

Heat oven to 400 degrees F. Line with paper baking cups or grease 12 muffin cups.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, pumpkin seeds, baking powder, cinnamon and salt; mix well. Set aside.

In small bowl, combine remaining ingredients. Add to dry ingredients; stir just until dry ingredients are moistened. (Batter will be lumpy.) Divide batter evenly among paper-lined muffin cups.

Bake at 400 degrees F for 20 to 25 minutes or until tops spring back when lightly touched. Immediately remove from pan. Serve warm.

*Remaining pumpkin may be frozen for future use.

Makes 12 muffins
From: Recipelink.com
Adapted from source: Recipe booklet: Harvest Time Baking and Cooking, Pillsbury Classic Cookbooks #129, November 1991