Pumpkin Pie Muffins

We love to serve these muffins all through the Autumn and Winter months because they are incredibly moist and full of spice flavor. A long-time guest and family favorite, this recipe will make 2 dozen large muffins. You can easily divide the recipe and only make half if you don't regularly feed large groups of people like we do here at the Rosemont. However, these muffins freeze exceptionally well and can be double wrapped and kept in the freezer for up to 2 months.

Serve with mascarpone cheese to make them extra delicious!

1 cups all-purpose flour (4.5 oz) 1 cups whole wheat pastry flour (4 oz) 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cinnamon 1 1/2 teaspoons ground ginger 1/2 teaspoon ground cloves 1/4 teaspoon nutmeg

1 cup sugar (preferably organic)
3 Tablespoons molasses
2 eggs
1/3 cup oil (coconut, olive or avocado preferred)
1 teaspoon vanilla extract
1 3/4 cup pumpkin (15 oz can)
3/4 cup buttermilk

1/4 cup pumpkin seeds or walnuts (optional)
1/4 cup cinnamon sugar (1/4 cup sugar + 1/2 teaspoon cinnamon)

Preheat oven to 400 degrees. Spray 2 muffin pans (12 cup) with non-stick spray.
Measure and sift together dry ingredients and spices into a large bowl.
In a second bowl, whisk together sugar, molasses, eggs and oil until smooth.
Add in vanilla, pumpkin and buttermilk. Whisk until well combined.
Add the wet ingredients to the dry and whisk just to combine. Do not over-mix.
Portion batter evenly into muffin cups. I like to use an ice cream scoop for this job since it makes it easier to keep everything even.
If desired, top the muffins with the seeds and/or walnuts and sprinkle with the cinnamon sugar.
Bake in the preheated oven for about 20 minutes, or until a wooden pick inserted into the center of the muffin comes out clean.
Let cool in pan on rack for about 15 minutes before removing. These are very moist and need time to set. They may fall a bit after baking. Run a knife around the edges, remove from pan and cool completely on a rack before serving.