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Ingredients for Muffins:
For Honey Cream:
Preheat oven to 350°, spray muffin tin with non-stick cooking spray. Combine all muffin ingredients except the pumpkin seeds and let the batter sit for about 15 minutes.
Whip together the Honey Cream ingredients and set aside covered.
Fill muffin tin cups with the batter to the top, sprinkle with the pumpkin seeds.
Bake until golden and dry on top, 25-30 minutes, let them cool for about 10 minutes and remove the muffins immediately from the tin to prevent them from sticking, do not let them cool completely in the tin. You may need to run a knife tip or icing spatula around the edges of the muffins to help them release.
Store these muffins in the refrigerator if keeping more than a day, this will keep them moist,
you may also freeze them individually for a quick
In a medium bowl combine all ingredients except the toppings and cover.
Refrigerate at least 6 hrs or overnight, stir and add toppings to each serving.
Enjoy cold, at room temperature or warmed up!
You can increase this recipe as much as you like and serve family-style to feed a crowd or portion in individual size containers for on-the-go. It will hold for 3 or 4 days in the refrigerator.