Whole Wheat Pumpkin Muffins

I made these at least 5 times last week for my boys!  They just love them!  They sneak in the kitchen, pretend to do something and the next thing I know I hear the sound of running feet and a discover a missing muffin!   LOL  I'm telling you......You better put some aside for yourself if you want any.

Pumpkin Muffins

1 cup unbleached whole wheat flour

1 cup unbleached all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1 cup brown sugar, packed, homemade

3 Tablespoons unsulfered molasses

1/3 cup oil

2 eggs

1 cup buttermilk

1 cup pureed pumpkin

1/2 cup nuts, chopped fine, optional

1/2 cup coconut, optional

1/2 cup dark chocolate chips, optional

Toppings

pumpkin seeds

coconut

streusel

Method

Preheat oven 375 degrees F.

Grease or put liners, in muffin pans.

Beat eggs, brown sugar and molasses until light in color.
Beat in flour, baking soda, salt, cinnamon and additional spices if desired,
Add buttermilk while mixing until incorporated.

Stir in pumpkin and any optional ingredients.

Fill muffin cavities 2/3 full.

Bake 8 minutes and turn pans around.

Cook another 3-5 minutes, depending on your oven, more or less.

Done with toothpick comes out clean.

Enjoy!