Pumpkin Muffins

I picked up these cute muffin liners after Halloween last year. Goodwill had a huge selection of items from a major discount store. You just have to keep your eyes open. (Hanging out at Goodwill a few times a week helps too.)

September is a great time to start making everything pumpkin!

Like pumpkin muffins for example...

I used Elie Kreiger's Recipe

Ingredients

• Cooking spray
• 1 cup all-purpose flour
• 1 cup whole-grain pastry flour (I used White Whole Wheat Flour) *worked great
• 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 (I only used 1 tablespoon)
  
• 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 (I used mini chocolate chips instead)
  

Directions

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. (Add mini chocolate chips here)

Pour the batter into the prepared muffin pan (I used liners instead) 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.

They went in one day. Enjoy!!