These muffins are delicious warm with a cup of coffee.
1 cup flour
1 cup whole-wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground nutmeg
3/4 cup dark brown sugar
3 TBS unsulfured molasses
1/4 cup canola oil
1 cup canned solid-pack pumpkin
1 tsp vanilla
3/4 cup lowfat buttermilk
1/4 cup unsalted raw pumpkin seeds
Preheat oven to 400. 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. Stir 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 of one of the muffins 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 remove from pan. Enjoy warm or let cool completely before storing in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Makes 12 muffins
Source: The Food You Crave - Ellie Krieger