Pumpkin Pie Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
Healthy pumpkin spice muffins
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour or whole wheat flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp ground cloves
  • ⅛ tsp. ground nutmeg
  • ¾ cup unrefined coconut palm sugar (or dark brown sugar)
  • 3 Tbsp. unsulfured molasses
  • ¼ cup canola oil
  • 2 large eggs
  • 1 cup canned solid-pack pumpkin (NOT pie mix!)
  • 1 tsp. vanilla extract
  • ¾ cup lowfat buttermilk
  • ¼ cup unsalted raw pumpkin seeds (optional, sometimes called pepitas)
  • 1 cup bittersweet chocolate chips (optional)
  1. Preheat the oven to 400°F. Coat a 12 cup muffin pan with cooking spray.
  2. In a medium bowl, whisk together the flours, 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 in two batches alternating with the buttermilk, just until combined and then fold in the chocolate chips. Scoop the batter into the muffin pan and top with pumpkin seeds, filling each ⅔ full. Tap the pan on the counter a few times to remove any air bubbles. Bake for about 20 minutes, until a toothpick comes out clean.
  3. Cool on a wire rack for 15 minutes and then remove muffins from the pan and enjoy! These muffins are moist enough that they will keep for a couple of days. They also freeze well.
Recipe by BakeNQuilt at http://www.bakenquilt.com/2011/10/pumpkin-pie-muffins/