Pumpkin Muffins (Ellie Krieger) |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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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 canned pumpkin |
1 teaspoon vanilla extract |
3/4 cup lowfat buttermilk |
1/4 cup raw, unsalted pumpkin seeds |
Directions:
1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
2. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
3. 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.
4. 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.
5. 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.
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