I love when each new season rolls around. I love the change in weather, I love bringing out the clothes and home decor that have been packed away, and I love enjoying the seasonal foods. To make room in my pantry for all the yummy spring foods, I decided I needed to use up all the fall and winter goodies. I had a can of pumpkin still hanging around. It had to go.
These muffins are very tasty. You can definitely tell that they are made with whole-wheat flour, but I like that texture. A can of pumpkin well used.
Pumpkin Pie Muffins
Ellie Krieger, The Food You Crave
1 c. all-purpose flour
1 c. whole-grain pastry or whole-wheat flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. freshly ground nutmeg
3/4 c. firmly packed dark brown sugar
3 TBSP unsulfured molasses
1/4 c. canola oil
2 large eggs
1 c. canned solid-pack pumpkin
1 tsp. vanilla extract
3/4 c. lowfat buttermilk
1/4 c. unsalted raw pumpkin seeds (for garnish)
1. Preheat oven to 400 degrees. Coat twelve-cup muffin pan with baking spray.
2. In a medium bowl, whisk together both flours, baking soda, salt, and spices.
3. In a large bowl, whisk together sugar, molasses, oil, and one egg until combined. Add the second egg and whisk well.
4. Whisk in pumpkin and vanilla.
5. Stir in the flour mixture in two batches, alternating with buttermilk, until just combined.
6. Pour batter into prepared muffin tin, filling about 2/3 full, and sprinkle the tops with pumpkin seeds. Tap on the counter to release any air bubbles.
7. Bake until a toothpick inserted in the middle comes out clean, approx. 20 minutes. Let cool on wire rack for 15 minutes. Will keep in refrigerator for three days or frozen for three months.