As the Festive Season is drawing closer, what better way to end a meal than to serve Pumpkin Muffins accompanied with coffee or tea? This delicious recipe yields about 12 heart healthy muffins.

Ingredients:

• Cooking spray
• 1 cup All-purpose flour
• 1 cup Whole-grain 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 Unsulphured molasses
• 1/4 cup Canola oil
• 2 large Eggs
• 1 cup Pumpkin, mashed and cooled
• 1 tsp Vanilla extract
• 3/4 cup Low-fat Buttermilk
• 1/4 cup Pumpkin seeds, unsalted & raw

Method:

1. Preheat the oven to 200ºC (400ºF).
2. Prepare your muffin pan with cooking spray. Make sure the pan is evenly coated.
3. In a medium bowl add the all-purpose flour, whole-wheat flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Whisk gently.
4. In a larger bowl, add the sugar, molasses, oil and 1 egg. Whisk until combined.
5. Add the second egg and whisk again.
6. Add the pumpkin and vanilla. Whisk.
7. Add about 1/2 of your flour mixture to your pumpkin mixture and whisk. Then add 1/2 of the buttermilk and whisk again. Then add the last half of the flour mixture, whisk and finish off with the last of the buttermilk. Whisk until combined.
8. Gently pour equal amounts of the batter into the muffin pan.
9. Sprinkle a few pumpkin seeds over your muffins and tap the pan about 2-4 times to remove any large bubbles.
10. Place in the oven and bake for about 20 minutes.
11. Remove pan from the oven and cool for about 15 minutes before unmolding the muffins and placing them on a cooling rack.
12. Cool completely.
13. Serve and enjoy!

Source: Ellie Krieger @ The Food Network