Pumpkin Muffins

Ingredients

cooking spray
1 cup(s) flour, all-purpose
1 cup(s) flour, whole-wheat pastry, or whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
1/4 teaspoon cloves, ground
1/8 teaspoon nutmeg, ground
3/4 cup(s) sugar, brown, firmly packed, dark brown
3 tablespoon molasses, unsulphured
1/4 cup(s) oil, canola
2 large egg(s)
1 cup(s) pumpkin, solid pack
1 teaspoon vanilla extract
3/4 cup(s) buttermilk, low-fat
1/4 cup(s) pumpkin seeds, raw, unsalted
Preparation

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

In a medium bowl, whisk together both flours, the 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 one about 2/3 full and sprinkle the surface of each with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden 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 unmold. Enjoy warm or let cool completely before storing in an airtight container for up to 3 days, or freezing.

Serving size: 1 muffin

Nutrient Notes: Excellent source of vitamin A and thiamin; Good source of vitamin K and manganese.

Number of servings: 12
Amount Per Serving
Calories: 205
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 36 mg
Sodium: 233 mg
Total Carbohydrate: 32 g
Dietary Fiber: 2 g
Protein: 5 g