Pumpkin Pie Muffins

Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour or 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 firmly packed dark brown sugar
3 tablespoons unsulfured 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 unsalted raw pumpkin seeds

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

In a medium bowl, whisk together both flours, the baking soda, salt, and spices.

In a large bowl, whisk together the sugar, molasses, oil, and one of the eggs until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Stir in the flour mixture in two batches, alternating with the buttermilk, just until combined. Pour the batter into the prepared muffin pan, filling each one about two-thirds full, and sprinkle the surface of each with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Enjoy warm or let cool completely before storing in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Makes 12 muffins
Serving size: 1 muffin

Per Serving:
Calories 205; Total fat 7g (Sat fat 1g, Mono fat 3.5g, Poly fat 2 g); Protein 5g; Carb 32g; Fiber 2g; Cholesterol 36mg; Sodium 233mg

Excellent source of: thiamin, vitamin A
Good source of: manganese, vitamin K

Copyright 2008 Ellie Krieger All rights reserved.

6 comments (Add your own)

1. Toby wrote:
These muffins are delicious!

Tue, November 22, 2011 @ 9:13 PM

2. Amy B. wrote:
This recipe is one of my favorites! Moist, delicious, and good for you. Thanks, Ellie!

Thu, January 19, 2012 @ 10:59 AM

3. Susan wrote:
One of my daughters is super picky and a nightmare to feed. But she likes these muffins! Yeah! Every time I find a new food she will eat, I do a celebratory dance. Thank you Ellie!!! (We've made your apple, blueberry, and fig bran muffins too and most people -- like me -- have liked all of them.) Just bought your third book because I liked the first two so much.

Mon, February 4, 2013 @ 12:22 PM

4. Linda wrote:
what's not to like? these are moist, delicious, easy to make & best of all, they are good for you. can't get any better than that!!!

can't wait for your new cookbook - I have a place for it on my kitchen shelf w/your other 4 books...keep 'em comin' lol!

Sun, December 15, 2013 @ 4:41 PM

5. Veronica Theys wrote:
My family just love your recipes, wonderfull

Fri, January 31, 2014 @ 5:07 AM

6. EIR wrote:
I made these with my granddaughters 6, and twins 3. They loved them; mom could not believe it because one of her twins is a picky eater! Maybe it was because they helped making them. Mom took recipe home she liked how easy it was to make.

Tue, January 20, 2015 @ 1:56 PM

Add a New Comment

Enter the code you see below:

Comment Guidelines: No HTML is allowed. Off-topic or inappropriate comments will be edited or deleted. Thanks.