a great treat for fall and its from the "healthy cooking lady" (as I call her). these are really tasty. bon appetit!
courtesy of ellie krieger
1 cup all purpose flour
1 cup whole grain pastry flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground nutmeg
3/4 cup packed dark brown sugar
3 tbsp unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 tsp vanilla extract
3/4 cup lowfat buttermilk
1/4 cup raw, unsalted pumpkin seeds (optional, you could also frost them with cream cheese or something else if you like)
preheat oven to 400 degrees. 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 muffin pan and sprinkle with the pumpkin seeds. tap pan on 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 lossen them and unmold. cool completely on the rack.
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