Recipes : Pumpkin Muffins : Food Network

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Pumpkin Muffins
2006, Ellie Krieger, All rights reserved

Ingredients
Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses

1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
1/4 cup raw, unsalted pumpkin seeds

Directions
Preheat oven to 400 degrees F. Coat a 12-cup muffin
pan with cooking spray.

In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking
soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the
other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour
mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds.
Tap the pan on the counter a few times to remove any air bubbles. Bake for 20
minutes or until a wooden pick inserted in center of 1 of the muffins comes out
clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen
them and unmold. Cool completely on the rack.