prep time: 15 Minutes
For the muffins:
For the Topping:
Step 1: Place oven rack in the middle of the oven and preheat to 350 degrees. Grease muffin pans.
Step 2: In a bowl whisk together all purpose flour, whole wheat flour, almond meal, corn starch, baking powder, baking soda, cinnamon, allspice, nutmeg, cloves, and sea salt.
Step 3: In a larger bowl, whisk together yogurt, molasses, maple syrup, olive oil, eggs, vanilla extract, and freshly grated ginger.
Step 4: Gradually add dry ingredients to the larger bowl. Mix batter until well incorporated. Set aside.
Step 5: In a small bowl mix pumpkin seeds, sugar and cinnamon.
Step 6: Divide batter among muffin cups.
Step 7: Sprinkle tops with pumpkin seed mixture.
Step 8: Bake for 20 minutes, or until golden brown. Let cool for 10 minutes. Remove muffins from pans, serve warm or at room temperature.
Want more Pumpkin Recipes?
Karen Biton-Cohen blogs at K. abc Food & Photography.