Recipe courtesy of Ellie Krieger
Total:
1 hr 45 min
Active:
25 min
Yield:
12 muffins
Level:
Easy
Healthy
Total:
1 hr 45 min
Active:
25 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.

IDEAS YOU'LL LOVE

Corn Muffins

Recipe courtesy of Ina Garten

Blueberry Muffins

Recipe courtesy of Ina Garten

Banana Crunch Muffins

Recipe courtesy of Ina Garten

Lemon Poppy Seed Muffins

Recipe courtesy of Food Network Kitchen

Good Morning Muffins

Recipe courtesy of Ree Drummond

Banana Nut Muffins

Recipe courtesy of Tyler Florence

Pumpkin Dip

Recipe courtesy of Food Network Kitchen

Pumpkin Roll

Recipe courtesy of Trisha Yearwood

Pumpkin Bread

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking