Categories: Quick Breads

Ingredients

• 6 tablespoons butter - room temperature
• 1/3 cup white sugar
• 1/4 cup brown sugar, packed
• 1 tablespoon molasses
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup unsweetened pumpkin puree
• 1/3 cup buttermilk
• 2 tablespoon apple butter
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoon pumpkin pie spice mix (my mix has cinnamon, cloves, ginger, allspice, and nutmeg)
• 6 teaspoon sunflower or pumpkin seeds, toasted
• Cooking spray
• 12 muffin liners
• Muffin tray

Directions

1. Preheat the oven to 400F.

2. Cream together the butter, white and brown sugars, and molasses.

3. Cream in the eggs and vanilla.

4. Stir in the pumpkin, buttermilk, and apple butter.

5. In a separate bowl, whisk together the flours, baking powder, baking soda, salt, and spice.

6. Gradually stir the dry ingredients into the wet. (The batter will be pretty thick.)

7. Line a muffin try with liners, then lightly spray each with cooking spray.

8. Fill each muffin cup, then top each with ½ tsp of seeds.

9. Bake for about 16-18 minutes, until a toothpick inserted into the center comes out clean.

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