Pumpkin Rosemary Muffins | Garden Inspired Recipe

We’ve written a Thanksgiving Day post, replete with all the recipes you could ever need for the feast. But, why not celebrate all day?

These Pumpkin Rosemary Muffins are a light, but festive breakfast for Turkey day.

Plus, they’re totally family-friendly and quite delish.

Pumpkin Rosemary Muffin Recipe

Recipe by GardenuityCourse: BreakfastCuisine: AmericanDifficulty: Medium

Prep time

minutes

Cooking time

minutes

Calories

150

kcal

Pumpkin, the flavor of fall.

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.