White whole wheat flour
½ cup(s), or currants
1 cup(s), canned
2 large egg(s)
2 Tbsp, or pumpkin seeds, unsalted
- Preheat oven to 350°F. Spray 12-cup muffin pan with nonstick spray
- Whisk together all-purpose flour, white whole wheat flour, sugar, baking soda, cinnamon, nutmeg, salt, and cloves in large bowl; stir in raisins. Stir together pumpkin puree, eggs, oil, and water in medium bowl until combined well. Add pumpkin mixture to flour mixture, stirring just until flour mixture is moistened.
- Spoon batter into muffin cups, using about 1⁄3 cup batter for each muffin; sprinkle evenly with pumpkin seeds. Bake until toothpick inserted into muffin comes out clean, about 20 minutes. Let cool in pan on wire rack 10 minutes. Remove muffins from pan and serve warm or let cool completely on rack.
- Per serving: 1 muffin