Pumpkin Muffins

Pumpkin Muffins
By: Ellie Krieger, All rights reserved

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 pumpkin puree
1 teaspoon vanilla extract
3/4 cup low fat buttermilk
1/4 cup raw, unsalted pumpkin seeds

Directions
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.