Healthy, Low Fat Pumpkin Muffins Topped with Spiced Pepitas

January 30, 2016 Linda LaRue


1 cup all-purpose flour
1 cup whole-grain pastry flour
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
½ tsp. ground cloves
¼ tsp. ground nutmeg
¾ cup packed dark brown sugar
3 T. unsulphered molasses
¼ cup canola oil
2 large eggs
1 cup canned pumpkin
1 tsp. real vanilla extract
¾ cup low fat buttermilk
¼ cup raw, unsalted pumpkin seeds
scant cayenne powder
1 tsp canola oil

1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray. In a separate blow, place pumpkin seeds, scant cayenne powder and 1 tsp. oil and toss well until the cayenne coats all the seeds.
2. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
3. 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 real vanilla. Whisk in the flour mixture in two batches, alternating with the buttermilk. Whisk just until combined.
4. 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 the center of one of the muffins comes out clean.
5. 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.

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