Pumpkin Muffins

The Stealthy Pumpkin Muffin sits quietly, waiting for the perfect moment to strike. Though there are many recipes calling for pumpkin, few are capable of leading the pack as well as the one found in the cookbook, The Food You Crave. The muffin's dark, deep brown color, usually indicative of a nut-bran muffin, camouflages its true deliciousness. But fear not food adventurer, this breakfast goodie is unique with its earthy, spicy flavor.
Indeed, like a lion stalking its prey, it will lure you into the kitchen with it's addictive aroma.

Have a wild morning!


Pumpkin Muffins
From Ellie Krieger's The Food You Crave

Cooking spray
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup firmly packed dark brown sugar
3 tablespoons molasses
1/4 cup canola oil
2 large eggs
1 cup canned solid-packed pumpkin
1 teaspoon vanilla extract
3/4 cup lowfat milk (+ 1 tablespoon apple cider vinegar)
1/4 cup unsalted raw pumpkin seeds (optional)
Sanding sugar (optional)

Directions
Preheat the oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray.
In a small bowl, whisk the milk and the apple cider vinegar. Set aside.
Whisk together both flours, baking soda, salt and spices. In a separate bowl, whisk together the sugar, molasses, oil and one of the eggs until combined. Add the other egg and combine.
Alternate the flour mixture with the milk mixture, stirring each time more flour is added, until just combined.
Pour the batter into the prepared muffin tins about 2/3 full.
While the recipe calls for topping the muffins with pumpkin seeds, I opted for sanding sugar!
Tap the pan several times to remove air bubbles.
Bake around 20 minutes.
Serve while still warm!