Ingredients
- Cooking spray
- 1 cup All-Purpose Flour
- 1 cup Whole-Grain Pastry Flour
- 1 tsp Badia Baking Soda
- 1/2 tsp Badia Salt
- 1 tsp Badia Ground Cinnamon
- 1/2 tsp Badia Ground Ginger
- 1/4 tsp Badia Ground Cloves
- 1/8 tsp Badia Ground Nutmeg
- 3/4 cup packed Dark Brown Sugar
- 3 tbsp Molasses
- 1/4 cup Canola Oil
- 2 Large Eggs
- 1 cup Canned Pumpkin
- ½ package Cream Cheese, at room temperature
- 1 tsp Badia Vanilla Extract
- 3/4 cup Low Fat Buttermilk
- 1/4 cup Badia Pepitas (Pumpkin Seeds)
Directions
- Preheat oven to 400 degrees F
- Coat a 12-cup muffin pan with cooking spray
- In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg
- In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined
- Add the other egg and whisk well
- Whisk in the pumpkin, cream cheese and vanilla
- Whisk in the flour mixture in 2 batches, alternating with the buttermilk
- Whisk just until combined
- Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds
- Tap the pan on the counter a few times to remove any air bubbles
- Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins come out clean
- Let cool on a wire rack for 15 minutes
- Run a knife around the muffins to loosen them and un-mold
- Cool completely on the rack
