September 08, 2010

Skinny Pumpkin Muffins

2 cups All Purpose Flour
2 tsp. Baking Powder
3/4 tsp. Cinnamon
1/2 tsp. Ground Ginger
1/4 tsp. Salt
1/2 cup Brown Sugar, packed
2 large Eggs
3/4 cup Pumpkin Puree
1/4 cup Milk
1 cup Walnuts
1/4 cup Sunflower Seeds
1 stick Unsalted Butter, softened
Preheat oven to 400 degrees. Whisk flour, baking powder, spices, walnuts, and salt. Set aside. Fit a regular muffin pan with liners. Beat the butter until creamy, then beat in the sugar. Add eggs one at a time, beating after each addition. Gently fold in the pumpkin puree and milk. Add the flour mix and blend into batter. Divide batter in the 12 cups and sprinkle tops with sunflower seeds. Bake 25 min. or until muffins are puffed and a toothpick comes out clean. Serve warm or room temp.