More pumpkin spiced items for your Fall season.
These muffins are slightly adapted from Ellie Krieger's Pumpkin Pie Muffins. I changed up the spices and used maple syrup instead of molasses.
1 cup all-purpose flour
1 cup whole-wheat flour
1 tsp baking soda
½ tsp salt
1 tsp pumpkin pie spice
1 tsp ground cinnamon
¾ cup tightly packed light brown sugar
3 Tbsp maple syrup
¼ cup canola oil
2 large eggs
1 cup pumpkin puree
1 tsp pure vanilla
¾ cup low-fat buttermilk
Preheat the oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together both flours, the baking soda, salt and spices. In a large bowl, whisk together the sugar, maple syrup, 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 mixture in two batches, alternating with the buttermilk, just until combined. Pour the batter into the prepared muffin pan, filling each cup about two-thirds full. (From here you could sprinkle the tops with a little cinnamon and sugar, or pumpkin seeds, as Ellie Krieger does in her recipe. You could also wait until you take the muffins out of the oven and sprinkle with a little powdered sugar.) Tap the pan on the counter a few times to remove any air bubbles. Bake until a toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes.
Let the muffins cool in the pan for five minutes and then take them out of the pan to cool on a wire rack. You could enjoy the warm or let cool completely and store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.