Pumpkin Muffins

1 cup all-purpose flour
1 cup whole wheat 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. unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 tsp. vanilla extract
3/4 cup buttermilk
1/4 cup raw, unsalted pumpkin seeds

Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.

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

In a large bowl, whisk brown sugar, molasses, oil and one egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla.

Whisk in the flour mixture in two batches, alternating with the buttermilk. Whisk until just combined.

Pour batter into prepared muffin pan and sprinkle with pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles.

Bake 20 minutes or until a toothpick inserted in the center of one muffin comes out clean. Let cool on rack in pan for 15 minutes, then remove from muffin pan and cool completely on rack.

Makes 12 muffins
WW PP per muffin: 5