Moistest-ever Pumpkin Pie Muffins

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

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

Recipe

• 1 preheat oven to 400º and spray a 12-cup muffin pan with cooking spray.
• 2 whisk together both flours, baking soda, salt and spices in medium bowl and set aside.
• 3 whisk together sugar, molasses, oil and eggs (one at a time) in another bowl until well combined and then whisk in pumpkin and vanilla.
• 4 stir flour mixture into the pumpkin mixture a bit at a time alternating with the buttermilk; just until combined.
• 5 pour the batter into the muffin pan, filling each one about 2/3 full.
• 6 sprinkle each with pumpkin seeds.
• 7 tap the pan on the counter a few times to remove air bubbles.
• 8 bake until a toothpick inserted in the center comes out clean (about 20 minutes).
• 9 let cool on wire rack for 15 minutes.
• 10 *will keep fresh in fridge for up to 3 days and in the freezer for up to 3 months*.