Moistest-Ever Pumpkin Pie Muffins - cooking recipe

Ingredients

1 cup all-purpose flour
1 cup whole wheat pastry flour or 1 cup whole wheat 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 dark brown sugar, firmly packed
3 tablespoons unsulphured molasses
1/4 cup canola oil
2 large eggs
1 cup canned solid-pack pumpkin
1 teaspoon vanilla extract
3/4 cup low-fat buttermilk
1/4 cup raw unsalted pumpkin seeds

Preparation

Preheat oven to 400\u00b0 and spray a 12-cup muffin pan with cooking spray.
Whisk together both flours, baking soda, salt and spices in medium bowl and set aside.
Whisk together sugar, molasses, oil and eggs (one at a time) in another bowl until well combined and then whisk in pumpkin and vanilla.
Stir flour mixture into the pumpkin mixture a bit at a time alternating with the buttermilk; just until combined.
Pour the batter into the muffin pan, filling each one about 2/3 full.
Sprinkle each with pumpkin seeds.
Tap the pan on the counter a few times to remove air bubbles.
Bake until a toothpick inserted in the center comes out clean (about 20 minutes).
Let cool on wire rack for 15 minutes.
*Will keep fresh in fridge for up to 3 days and in the freezer for up to 3 months*.