Name: Pumpkin Muffins
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 12 muffins
Cuisine: american
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

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.

On Tonight

Pumpkin Muffins

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