Recipe courtesy of Ellie Krieger
Save Recipe Print
Total:
1 hr 45 min
Prep:
25 min
Inactive:
1 hr
Cook:
20 min
Yield:
12 muffins
Level:
Easy
Healthy
Total:
1 hr 45 min
Prep:
25 min
Inactive:
1 hr
Cook:
20 min
Yield:
12 muffins
Level:
Easy
Healthy

Ingredients

Directions

Watch how to make this recipe.

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

From Scratch Pumpkin Pie

Recipe courtesy of Nancy Fuller

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Easiest Muffins

Recipe courtesy of Trisha Yearwood

Gluten-Free Pumpkin Bread

Recipe courtesy of Shauna James Ahern

Perfect Pumpkin Cakes

Recipe courtesy of Nancy Fuller

Vegan Pumpkin Pie

Recipe courtesy of Food Network Kitchen

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Pumpkin Cranberry Muffins

Browse Reviews By Keyword