Pumpkin Spice Muffins Recipe
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
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 Pumpkin Spice Muffins
Pumpkin Spice Muffin Recipe 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