Miniature Pumpkin Breads

• Nonstick vegetable oil spray
• 3 cups raw pumpkin seeds (pepitas; about 15 ounces)
• 3 1/2 cups unbleached all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 3 cups canned pure pumpkin (about 24 ounces)
• 1 cup sugar
• 1 cup (packed) golden brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon minced peeled fresh ginger
• 3/4 cup buttermilk

1. Preheat oven to 350F.
2. Spray six 5 3/4x3 1/4x2-inch baby loaf pans with nonstick spray.
3. Spread seeds out on rimmed baking sheet.
4. Roast until beginning to color, stirring twice, about 20 minutes.
5. Cool seeds.
6. Set aside 1/2 cup whole seeds for topping.
7. Using on/off turns, coarsely grind remaining seeds in processor.
8. Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in medium bowl; whisk to blend.
9. Mix in ground pumpkin seeds.
10. Using electric mixer, beat pure pumpkin and both sugars in large bowl until blended.
11. Gradually beat in oil, then eggs 1 at a time, then minced ginger.
12. Stir in dry ingredients in 4 additions alternately with buttermilk in 3 additions.
13. Divide batter among prepared pans.
14. Sprinkle with reserved 1/2 cup whole pumpkin seeds.
15. Bake breads until tester inserted into center comes out clean, about 1 hour.
16. Cool in pans.
17. (Can be made 1 day ahead.
18. Cover; store at room temperature.)

vegetable oil spray, pumpkin seeds, flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, pumpkin, sugar, golden brown sugar, vegetable oil, eggs, fresh ginger, buttermilk

Taken from www.epicurious.com/recipes/food/views/miniature-pumpkin-breads-105777 (may not work)