Verified by twojocks
|1 cupall purpose flour|
|1 cupwhole grain pastry flour|
|1 teaspoonbaking soda|
|1 teaspoonground cinnamon|
|1/4 teaspoonground clove|
|1/8 teaspoonground nutmeg|
|3/4 cupdark brown sugar|
|1/4 cupCanola Oil|
|1 cupcanned pumpkin|
|1 teaspoonvanilla extract|
|3/4 cuplowfat buttermilk|
|1/4 cuppumkin seeds; raw, unsalted|
Pumpkin Muffins Preparation
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
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.
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.
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.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Pumpkin Muffins. Be the first to review it!
There are no tags on this recipe. Log in to add tags.
Blogger? Grab a link to this recipe
Add to on: