Ingredients

• 1 cup all-purpose flour
• 0.5 cups whole wheat flour
• 0.25 cups flax seed meal
• 0.25 cups rolled oats , plus extra for garnish
• 0.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 0.5 teaspoons ground cloves
• 0.25 teaspoons ground nutmeg
• 0.5 cups dark brown sugar
• 1 cup pumpkin puree
• 0.5 cups nonfat plain yogurt
• 2 eggs
• 3 tablespoons molasses
• 3 tablespoons unsweetened applesauce
• 1 tablespoon canola oil
• 1 teaspoon vanilla extract
• 0.5 cups golden raisins , Optional
• 0.5 cups chopped walnuts , Optional
• 2 tablespoons pumpkin seeds for garnish

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
2. 2 In a bowl, mix together the 2 flours, flax seed meal, rolled oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until the ingredients are thoroughly combined.
3. 3 In another large bowl, beat together the brown sugar, pumpkin puree, yogurt , eggs, molasses, applesauce, canola oil, vanilla, and until well-blended. Stir in the flour mixture just to combine, and gently mix in the raisins and walnuts.
4. 4 Divide the mixture into the prepared muffin tins, sprinkle each muffin with a few rolled oats and pumpkin seeds, and bake in the preheated oven until the tops spring back when touched and a toothpick inserted into the center comes out clean, 15 to 20 minutes.

Nutrition per serving