Serves: 5
Total Calories: 571
Yield: 12 Muffins

DRY INGREDIENTS
1 1/2 cups unbleached flour
3/4 cup whole wheat flour
3/4 cup light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon sea salt
WET INGREDIENTS
1 cup pumpkin puree
1 cup milk
1/4 cup canola oil
1 tablespoon molasses warmed
1 large egg
GOODIES
1 cup roasted pumpkin seeds
3/4 cup raisins

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodies and stir to combine.

4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 571
Calories from Fat: 114

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