Weight Watcher's Pumpkin Muffins - Food Fanatic
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Weight Watcher's Pumpkin Muffins

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      25 Servings

Ingredients

  • 1 cup All-Purpose Flour
  • 1 cup Whole Wheat Pastry Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Cloves
  • 1 pinch of Ground Nutmeg
  • 3/4 cup Dark Brown Sugar
  • 3 tablespoons Unsulfured Molasses
  • 1/4 cup Canola Oil
  • 2 large Eggs
  • 1 15 ounce can Canned Pumpkin
  • 1 teaspoon Pure Vanilla Extract
  • 3/4 cup Buttermilk
  • 1/4 cup Pumpkin Seeds, raw and unsalted

Directions

  1. Preheat your oven to 400 degrees Fahrenheit and coat a muffin tray with cooking spray; alternatively, use a little oil or butter to rub around each muffin slot. 
  2. Whisk both flours, baking soda, salt, cinnamon, ginger, cloves and nutmeg in a bowl until combined.
  3. In a separate bowl, whisk sugar, molasses, oil and one egg until mixed. Crack in the second egg, whisking thoroughly. Add in the pumpkin and vanilla.
  4. In two batches, mix in the flour mixture, followed by the buttermilk, alternating between the two. Mix until just combined. 
  5. Portion out the mixture into your greased muffin tray and top with pumpkin seeds.
  6. Gently tap your muffin tray against the counter to help release any air bubbles. 
  7. Bake for about 20 minutes or until a knife/toothpick comes out clean. 
  8. Cool for 15 minutes before turning them out of the tray; cool the muffins entirely on the wire rack. 
Whole wheat pumpkin muffins photo
Source: Food Network