2 cups all purpose flour
1 tbsp baking powder
1tsp baking soda
1tsp salt
1 cup coarsely diced firm goat cheese
4 tbsp toasted pumpkin seeds
Scant 1 cup pumpkin puree
1/4 cup plain yogurt
2 eggs, lightly beaten
2 tbsp vegetable oil
Preheat oven to 400F
Grease muffin pan or line w/ muffin cups
Mix flour, baking powder, baking soda and salt in large bowl.
Stir in goat cheese.
Coarsely chop 2 tablespoons of pumpkin seeds. Save the other 2 tbsp for later.
Stir chopped pumpkin seeds into flour mixture.
In another bowl, whisk together the pumpkin puree, yogurt, eggs, and oil.
Add the wet ingredients to the dry ingredients all at once.
Mix briefly until just combined
Spoon the batter into the pan.
Sprinkle pumpkin seeds on top
Bake until risen and golden - 20 to 25 minutes.
Serve w/ Spicy lentil soup.
Little fingers likes them topped with Pillsbury Cream Cheese Icing.
Recipe from the book Homemade Muffins by Carol Tennant
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