Hearty and Healthy Pumpkin Spice Muffins

A tender, moist, sweet and spicy treat that is both great tasting and good for you—thanks to the vitamin and mineral packed goodness of pumpkin, pumpkin seeds, whole wheat flour, and molasses.

Preheat the oven to 400F. Coat a 12-cup muffin pan with cooking spray.

In a medium bowl, whisk together:

• 1 cup all purpose flour
• 1 cup whole wheat pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice

In a large bowl, whisk together:

• 3/4 cup brown sugar, firmly packed
• 1/4 cup molasses
• 1/4 cup canola oil
• 2 large eggs
• 1 cup pumpkin, solid pack
• 1 teaspoon vanilla extract

Stir the flour mixture into the liquid mixture in two batches, alternating with 3/4 cup buttermilk, until just combined.

Divide the batter equally among the muffin cups using a OXO Good Grips Cookie Scoop and sprinkle 1/4 cup raw unsalted pumpkin seeds over the muffins. Bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, about 15-20 minutes.

Cool the muffins in the pan for 10 minutes and remove them to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 2 days or wrap individually and freeze for up to 1 month.

Servings: 12 muffins

Variation
Stir in 1/2 cup raisins or craisins when combining dry and wet ingredients

Adapted from The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger