non-stick cooking spray (Pam)
1 cup all-purpose flour
1 cup whole-grain pastry 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 packed dark brown sugar
3 tbsp. molasses (Grandma's)
1/4 cup vegetable oil
2 large eggs, divided
1 cup canned pumpkin
1 tsp. vanilla extract
3/4 cup low-fat buttermilk
1/4 cup raw, unsalted pumpkin seeds

Preheat oven to 400°F. Coat a 12-cup muffin pan with non-stick cooking spray (Pam) or Baker's Joy.

In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk the 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 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 pan on the counter a few times to remove any air bubbles.

Bake at 400°F for 20 minutes or until a wooden pick inserted in center of one of the muffins comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Makes 12 muffins.

Submitted by: Matt Gallion