These are the perfect combination and split between both healthy and a treat! These pumpkin cheesecake muffins with multiple different nuts and seeds are perfect for all of you pumpkin, cheesecake, and seed & nut lovers out there! These muffins are great because you can put as many types of nuts and as much or little amount of nuts on top as possible. The nuts and seeds that I used were pumpkin seeds, walnuts, pecans, and sunflower seeds! These muffins are also a great to go snack in the morning or afternoon for re-fueling your energy! If you want to make a lot of them to last more than a few days than be sure to make at least 2-3 batches of them because this recipe only makes 6 per batch of course depending on the size of muffins you desire. These muffins can be baked without muffin tins but just make sure to grease the bottom of each muffin round before baking them! Also if you desire to make these delicious muffins mini-sized be sure to watch these carefully in the oven to make sure that they don't burn! The great part about these muffins is that once you made these once, if you do prefer mini-sized muffins, you only need to watch once to know for the next time how long to keep them in the oven! Also once these muffins are out of the oven be sure to use a clean tea cloth/ dish towel to flip these muffins out of the pan. This can be done by putting the cloth on top of the pan securely then flipping them upside down onto the table, flip them upwards, so that the nuts and seeds are facing the ceiling and let them cool. This is also a great tip for any type of muffin by the way! Be sure to taste these delicious and moist go to muffins and you won't be wanting to buy muffins anymore!
Here is the link to the recipe: www.instructables.com
