2 c. all-purpose flour
3/4 c. packed brown sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. powdered ginger
1/8 tsp. ground cloves
Dash ground nutmeg
1 c. canned pumpkin
1/3 c. melted butter, cooled
2 lg. eggs, room temp.
1/4 c. buttermilk, room temp.
2 tsp. vanilla
1 c. + 2 tbsp. pumpkin seeds

Heat oven to 400 degrees. Grease muffin pan. In a bowl mix flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg. In another bowl mix pumpkin, butter, eggs, buttermilk and vanilla. Make a well in dry ingredient mixture, add milk mixture and stir well. Add 1 cup of pumpkin seeds. Fill muffin tin with mixture and sprinkle tops with remaining pumpkin seeds. Bake 15 to 20 minutes.