I know what you are thinking. Pumpkin season is OVER! Maybe! Or Maybe not when you find a recipe you want to try. I was supposed to make these for my Mom for Christmas, but she got sick, the weather was bad, and she didn’t come for the holidays. Since I am going to see her this week I decided it wasn’t too late to make them.


Mom sent me the recipe from her local newspaper.

    i cup AP flour
    1 cup whole wheat flour
    1 tsp baking soda
    1/2 tsp salt
    1 heaping tsp cinnamon
    1/2 tsp ground ginger
    1/4 tsp ground cloves
    1/8 tsp nutmeg
    2/3 cup brown sugar, packed
    3 Tbl unsulfured molasses
    1/4 cup apple sauce (or canola oil)
    2 large eggs
    1 cup canned pumpkin
    1 tsp vanilla extract
    3/4 cup low-fat buttermilk
    1/4 gup unsalted raw pumpkin seeds

Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cookign spray (I used paper cups.)
In a medium bowl, whisk together the flours, baking soda, salt, and spices
In a larger bowl, whisk the sugar, molasses, applesauce, and eggs until combined. Whisk in the pumpkin and vanilla.
Add in the flour in two batches alernating with the buttermilk until just combined.
Pour batter into prepared muffin pan filling 2/3 full {Mine were full and gave a nice mound top}. Sprinkle with pumpkin seeds.
Tap the pan on the counter to remove any air bubbles.
Bake 20 minutes or until knife inserted comes out clean. Let cool on rack 15 minutes.
12 muffins {I got 13 full muffins.}


Make sure you don’t over bake or they will be dry. The buttermilk keeps them moist. And delicious. Just enough spices for good pumpkin flavor.