Spiced Pumpkin Muffins

Spiced Pumpkin Muffins
Nonstick vegetable oil spray
1 Cup all purpose flour
1/2 Cup whole wheat flour
1/3 Cup sugar
1/4 Cup (packed) golden brown sugar
2 1/2 TSP baking powder
1 TSP ground cinnamon
1/4 TSP ground cloves
1/2 TSP salt
1 1/4 Cups canned pure pumpkin
1 Cup whole milk
2 Large eggs
6 TBS (3/4 stick) unsalted butter, melted
2 TSP grated peeled fresh ginger
1/4 Cup shelled pumpkin seeds, toasted (optional)
1/3 Cup walnuts (optional)

I love this time of year because I can consume as much pumpkin as I want in soups, pies, pancakes and lattes. I can't get enough! I think it's the perfect ingredient, because it can be enjoyed either savory or sweet. And speaking of sweet, is there anything better than indulging in a warm pumpkin muffin on a cold fall morning with your pumpkin-flavored coffee?

I usually search for baking recipes based on what I already have in my pantry. I had pumpkin seeds and fresh ginger left over, so I thought this Bon Appetit recipe from circa 2002 looked pretty good. I left out the walnuts since Rich isn't crazy about them in his muffins, but feel free to add them (pecans may be good too). My brown sugar was also rock-solid, so I had to leave that out. Surprisingly it made my muffins not too sweet, which I personally like.

Preheat oven to 375°F. Spray muffin tins with nonstick spray (makes about 15 muffins). Whisk both flours, sugar, baking powder, spices, and salt in large bowl to blend. Whisk pumpkin, milk, eggs, melted butter, and ginger in medium bowl to blend. Add to dry ingredients and stir just until incorporated (do not over mix).
Spoon 1/4 cup batter into each cup. Sprinkle pumpkin seeds on top. Bake until muffins are golden and tester inserted into center comes out clean, about 25 minutes.