Pumpkin Pie Muffins

"It’s that time of year for pumpkins. These muffins are a definite crowd-pleaser".

1 Cup all-purpose flour

1 Cup whole grain pastry flour or whole wheat flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

1/8 teaspoon ground nutmeg

¾ cup firmly packed brown sugar

3 tablespoons unsulfured molasses

¼ cup canola oil

2 large eggs

1 cup canned solid-pack pumpkin

1 teaspoon vanilla extract

¾ cup lowfat buttermilk

¼ cup unsalted raw pumpkin seeds

Preheat the oven to 400. 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 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 on 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 in the refrigerator for up to 3 days or in the freezer for up to e3 months.

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