Ellie Krieger Pumpkin Pie Muffins

1 Cup All Purpose Flour
1 Cup Whole Grain Pasty Flour
1 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Ground Cinnamon
1/2 Tsp Ground Ginger
1/4 Tsp Ground Cloves
1/8 Tsp Ground Nutmeg
3/4 Cup Dark Brown Sugar (Packed)
3 Tbsp Unsulphered Molasses
1/4 Cup Canola Oil
2 Large Eggs
1 Cup Canned Pumpkin
1 Tsp Vanilla Extract
3/4 Cup Lowfat Buttermilk
1/4 Cup Raw Unsalted Pumpkins (I used a little less)

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

In Medium Bowl, whisk together the all purpose and whole wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In Large Bowl, whisk 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 with the wet ingredients in 2 batches alternating with the buttermilk. Whisk just until combined.

Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the paon on the counter a few times to remove any air bubbles. Baking 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 kinfe around the muffins to loosen them and unmold. Cool Completely on the rack.

Number of Servings: 12

Recipe submitted by SparkPeople user KKARMARKAR.