Moistest-Ever Pumpkin Pie Muffins

• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour or 1 cup whole wheat 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 dark brown sugar, firmly packed
• 3 tablespoons unsulphured molasses
• 1/4 cup canola oil
• 2 large eggs
• 1 cup canned solid-pack pumpkin
• 1 teaspoon vanilla extract
• 3/4 cup low-fat buttermilk
• 1/4 cup raw unsalted pumpkin seeds

1. Preheat oven to 400u0b0 and spray a 12-cup muffin pan with cooking spray.
2. Whisk together both flours, baking soda, salt and spices in medium bowl and set aside.
3. Whisk together sugar, molasses, oil and eggs (one at a time) in another bowl until well combined and then whisk in pumpkin and vanilla.
4. Stir flour mixture into the pumpkin mixture a bit at a time alternating with the buttermilk; just until combined.
5. Pour the batter into the muffin pan, filling each one about 2/3 full.
6. Sprinkle each with pumpkin seeds.
7. Tap the pan on the counter a few times to remove air bubbles.
8. Bake until a toothpick inserted in the center comes out clean (about 20 minutes).
9. Let cool on wire rack for 15 minutes.
10. *Will keep fresh in fridge for up to 3 days and in the freezer for up to 3 months*.

flour, whole wheat pastry flour, baking soda, salt, ground cinnamon, ground ginger, ground cloves, ground nutmeg, dark brown sugar, molasses, canola oil, eggs, pumpkin, vanilla, lowfat buttermilk

Taken from www.food.com/recipe/moistest-ever-pumpkin-pie-muffins-491041 (may not work)