Source: Adapted from Epicurious
Yield: 19 regular-sized muffins
2 cups white whole wheat flour
3/4 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teasopon ground allspice
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup sugar
1/2 cup canola oil
3 large eggs
1 15-ounce can pure pumpkin
1/2 cup mild-flavored (light) molasses
1/2 cup buttermilk
1/2 cup chopped crystallized ginger
1 cup chopped walnuts
In a small bowl, combine flours, spices, baking soda and salt - whisk to combine and set aside.
In a large bowl, whisk together sugar and canola oil. Add eggs one at a time, whisking well after each addition. Whisk in pumpkin, molasses and buttermilk.
Add flour mixture to pumpkin mixture, folding in gently. Fold in crystallized ginger and walnuts.
Evenly divide batter among muffin tins that have been lined with paper cups or lightly oiled. Bake at 350º for 15-20 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs.
According to Mastercook:
With Walnuts: Per Muffin: 251 Calories; 11g Fat (36.4% calories from fat, 1g of saturated fat); 5g Protein; 36g Carbohydrate; 3g Dietary Fiber; 30mg Cholesterol; 235mg Sodium
Without Walnuts: Per Muffin: 212 Calories; 7g Fat (28.3% calories from fat); 4g Protein; 36g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 235mg Sodium.
I talked about this recipe HERE.