Whole-Grain Spice Muffins Recipe

prep time: 15 Minutes
cook time: 20 - 25 Minutes
servings: 12 Muffins
special equipment: 2 muffin pans (1/2 cup)

Ingredients:

For the muffins:

• 1/2 cup all purpose flour
• 1/2 cup whole wheat flour
• 1/3 cup almond meal
• 2 tablespoons corn starch
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 teaspoon freshly grated ginger (or 1 teaspoon ground ginger)
• pinch of sea salt
• 1/2 cup plain yogurt
• 1/4 cup molasses
• 1/4 cup maple syrup (for sweeter muffins, 1/2 cup)
• 1/3 cup of olive oil
• 3 large eggs
• 1/2 tablespoon pure vanilla extract

For the Topping:

• 1/4 cup pumpkin seeds (pepitas)
• 1 tablespoon natural cane sugar (or brown sugar)
• Pinch of cinnamon

Preparation:

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?

• Pumpkin Spiced Latte Recipe
• Salted Caramel Pumpkin Pie Recipe
• Pumpkin-Spiced Chocolate Chip Cookies
• Pumpkin Macaroni and Cheese
• Roasted Candied Pumpkin Seeds

Karen Biton-Cohen blogs at K. abc Food & Photography.