Soft and delicious mini muffins made with whole wheat flour, ground sunflower seeds, ground flax seeds, and pumpkin. Quite filling.
My thought process when I originally made these was that I wanted them to be healthy and filling. I had about 3/4 cup of pureed pumpkin, leftover from another recipe, so I used this and decided to omit added oil or butter. I also wanted to make these a bit more filling by using ground seeds to add some protein. The end result was great, they are not too sweet, have a mild pumpkin and sunflower seed flavor, and are tender. Here is my recipe.
1 cup whole wheat flour
3/4 cup ground sunflower seeds (1/2 cup whole sunflower seed kernels ground in a blender)
1/4 cup flax seed meal (ground flax seeds)
4 Tbsp pumpkin pie spiced sugar (or brown sugar)
1/2 tsp baking soda
1 1/4 tsp baking powder
1/2 tsp salt
3/4 cup pumpkin
1 cup kefir (or buttermilk)
Preheat oven to 375F with the rack in the middle. In a large bowl, stir together dry ingredients until thoroughly combined. In a separate bowl mix together wet ingredients. Meanwhile prepare muffin tin(s) for baking by either lining them with paper cups or greasing them. When ready to bake the muffins, add the liquid to the dry ingredients and stir until combined. Put into the prepared muffin tins and bake for about 15 minutes for mini muffins or 25 for regular sized muffins (check for doneness by inserting a wooden toothpick into the center, if it comes out clean they should be done). Remove from pan and let cool for a few minutes before eating. Makes 34 mini muffins. Enjoy.