Muffins, Pumpkin Pie

By fireandfrost

Ingredients

• 1 cup all-purpose flour
• 1 cup whole-grain pastry flour or whole-wheat 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 firmly packed dark brown sugar
• 3 tablespoons unsulfured molasses
• 1/4 cup canola oil
• 2 large eggs
• 1 cup canned solid-packed pumpkin
• 1 teaspoon vanilla extract
• 3/4 cup lowfat buttermilk
• 1/4 cup unsalted raw pumpkin seeds

Preparation

Step 1

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

In a medium bowl, whisk together both flours, baking soda, salt, and spices. In a large bowl, whisk together the sugar, molasses, oil, and one of the eggs until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Sir in the flour mixture in two batches, alternating with the buttermilk, just until combined. Pour the batter into the prepared muffin pan, filling each about two-thirds full, and sprinkle the tops with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake until a toothpick inserted in the center comes out clean, about 20 minutes.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Enjoy warm or let cool completely before storing in an airtight container in the frig for up to 3 days or freezer for 3 months.