| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 25 min |
| Inactive: | 1 hr |
| Cook: | 20 min |
| Yield: | 12 muffins |
Ingredients
- Cooking spray
- 1 cup all-purpose flour
- 1 cup whole-grain pastry 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 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
- 1/4 cup raw, unsalted pumpkin seeds
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 230 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 19 g |
| Protein | 5 g |
| Cholesterol | 32 mg |
| Sodium | 216 mg |
Reviews
These turned out beautifully following the recipe as written. Making for the second time this week at the request of my family! They are very moist and the pumpkin seeds provide a nice texture.
I’ve been making these muffins for years and they are perfect each time. I use whole wheat flour instead of whole-grain pastry flour and grate the nutmeg. So good!
No flavor at all. I may follow the suggestion of increasing the spices next time.
Yummy pumpkin muffins. These muffins are light and moist and flavorful. I made two changes, I increased the spices because I knew that’s what I would like and I swapped Greek yogurt for the buttermilk because that’s what I had on hand, and it worked great. They had a very fall and winter flavor profile so I might work on changing some of the molasses for maple syrup and applesauce for the oil and a little orange zest to lighten the flavor for the rest of the year.
These are SO good and easy to make. I’ve made them twice now following the directions exactly, minus the nutmeg. The first time, I scooped the batter into paper liners and the muffins stuck to the papers. The next time I simply sprayed the tin, and the muffins came out beautifully. The pepitas add a very nice crunch and look really pretty on top. I get them from the 99 Cents Store. If the muffins are not eaten right away, they taste much better after 16 seconds in the microwave. Although they are delicious by themselves, I served them with an orange marmalade butter that took them over the top.
These are like gingerbread with pumpkin. I added raisins and walnuts. Very good recipe!
Don’t over mix! I chilled my batter for an hour and baked at 425 for 8 minutes and 350 for 8 minutes to help me get a nice dome.
Very good! Has mild pumpkin spiced flavor! Only had AP flour so I used it. However- The ingredient list calls for 2 eggs & the instructions calls for 1 egg. I used 2 eggs, muffins turned out light & fluffy
Followed recipe, very moist and not overly sweet!
Such a great recipe! This is a regular in our household, not just for the holidays! Flavorful, moist – yum! I don’t have cloves, so I actually just used pumpkin pie spice for all of the spices, and it turned out great!