Pumpkin Muffins

Ingredients

• 1 teaspoon baking soda 
• 0.8 cup lowfat buttermilk 
• 1 cup pumpkin canned
• 0.3 cup canola oil 
• 0.8 cup brown sugar dark packed
• 2 large eggs 
• 1 cup flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.5 teaspoon ground ginger 
• 0.1 teaspoon ground nutmeg 
• 3 tablespoons unsulphered molasses 
• 0.5 teaspoon salt 
• 0.3 cup pumpkin seeds raw unsalted
• 1 teaspoon vanilla extract 
• 1 cup whole-grain pastry flour 

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• muffin tray

Directions

1. Watch how to make this recipe.
2. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
3. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
4. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined.
5. Add the other egg and whisk well.
6. Whisk in the pumpkin and vanilla.
7. Whisk in the flour mixture in 2 batches, alternating with the buttermilk.
8. Whisk just until combined.
9. 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.
10. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
11. 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.