Pumpkin Rosemary Muffins | Garden Inspired Recipe

Directions

• Preheat oven to 400F.
• Cut out 12 squares of parchment paper measuring 5 ½ x 5 ½ inches. Oil a 12-hole muffin tin and push parchment squares into each hole (or use pre-made muffin wrappers).
• In a large bowl, sift the flours, baking powder, and baking soda. (Keep any whole wheat left in the sifter for toppings.) Stir in the pinch of salt and rosemary.
• In a medium bowl, mix together the rest of the ingredients, except a third of the pumpkin. Stir well until liquid is well-combined. Pour wet ingredients into the dry and, using a large spoon, mix all the ingredients together. Do not overmix!
• Let mixture stand for 5 minutes, then spoon into the muffin holes.
• Sprinkle the excess whole wheat, reserved pumpkin, and pumpkin seeds over the muffins.
• Bake for 20-25 minutes, or until the muffins are well risen.