Posted in: Breads
Posted by: Ponderosa Lodge Bed & Breakfast
| Oven Temperature | Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray. |
| * 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 |
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| 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. | |
| Serving Size | 1 muffin |
| Number of Servings | 12 |
