- Nonstick cooking spray
- 3 1/2 cups white whole wheat flour
- 2 1/2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 15 ounce can pumpkin puree (2 cups)
- 1 cup sugar
- 3 large eggs
- 1 1/2 cups buttermilk
- 1/4 cup pumpkin seeds, chopped (optional)
1. Preheat oven to 375 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. In a large bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.
2. In a medium bowl, whisk together pumpkin and sugar. Whisk in eggs, one at a time, then the buttermilk, until well combined.
3. Pour pumpkin mixture into flour mixture. Stir briskly, with a spatula, until batter is combined. Batter will be thick. Do not overmix. Fill each muffin cup with about 1/3 cup of the batter. If desired, sprinkle each with the chopped pumpkin seeds. Bake until a toothpick inserted into the center of the muffins comes out clean, about 18 minutes. Remove muffins from tins while still warm. Repeat with remaining batter. Let cool or serve warm.
- Cooled muffins may be refrigerated, in an airtight container, up to 3 days, or frozen, in plastic freezer bags, up to 1 month.
- If you don't have buttermilk, you can make your own sour milk by using 1 1/2 tablespoons lemon juice plus enough reduced fat (2%) milk to make 1 1/2 cups. Let stand for 5 minutes before using.
Nutrition Facts Servings Per Recipe: 18; Amount Per Serving: cal. (kcal): 169, Fat, total (g): 3, chol. (mg): 32, sat. fat (g): 1, carb. (g): 32, Monounsaturated fat (g): 1, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 3, sugar (g): 13, pro. (g): 6, vit. A (IU): 3732, vit. C (mg): 1, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 10, Cobalamin (Vit. B12) (µg): , sodium (mg): 234, Potassium (mg): 149, calcium (mg): 69, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.