These soft and fluffy Pumpkin Muffins are flavored with warm spices and topped with pumpkin seeds for a delicious fall treat!
5ozby weight all purpose flour(1 cup, measured)
5ozby weight whole wheat flour(1 cup, measured)
3/4cuppacked dark brown sugar
3tbspdark molasses(I used blackstrap molasses)
1cupfresh pumpkin puree(canned is okay too)
pumpkin seedsfor garnish
turbinado sugarfor garnish, optional
Preheat the oven to 400 degrees F. Line a 12 cup muffin pan with paper liners.
In a large bowl, whisk together both flours, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.
In another large bowl, whisk to combine the sugar, molasses, oil, and eggs. When you stop whisking, there should be a bit of frothiness on top of the wet ingredients.
Add the pumpkin and vanilla extract, and whisk to combine.
Before we get into mixing everything together, remember that you want to whisk/stir as little as possible for these muffins. If you whisk too much, it will make the muffins tough because of gluten development. Lumps are okay.
Whisk half the flour mixture into the wet ingredients, then whisk in half the buttermilk. Repeat with the other half of the flour, then the rest of the buttermilk (doing this in bursts lets the wet ingredients incorporate everything well).
When the batter is combined, evenly divide it between the muffin cups. Every cup should be full to the top.
Sprinkle the tops with pumpkin seeds and turbinado sugar, if using, and bake for 18-20 minutes. They are done when the tops are springy in the center (you can also check that a toothpick inserted into the center comes out without any raw batter).
Let the muffins cool, then enjoy!
*Any flavor neutral oil works here.**A milk and vinegar substitute works in this recipe