The muffins used lots of healthy ingredients...but they used a LOT of ingredients!
Into the oven they went...
...and out then came!
We had these for breakfast. The recipe made so many...Actually 15!
Want a bite?
Adapted from Ellie Krieger's recipe on foodnetwork.com
My note: I left out the cinnamon because I'm allergic...I'm sure it's quite tasty with it, though!
* Cooking spray
* 1 cup all-purpose flour
* 1 cup whole-grain pastry flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1/8 teaspoon ground nutmeg
* 3/4 cup packed dark brown sugar
* 3 tablespoons unsulphered molasses
* 1/4 cup canola oil
* 2 large eggs
* 1 cup canned pumpkin
* 1 teaspoon vanilla extract
* 3/4 cup lowfat buttermilk
* 1/8 cup raw, unsalted pumpkin seeds
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray (my note: my batch made 15!).
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.