Ingredients:1 cup whole wheat flour, lightly spooned into measuring cup
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
4 tablespoons softened butter
1/4 cup sugar
2 tablespoons packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
1/2 cup pumpkin puree
2 tablespoons buttermilk or milk
1/4 cup sunflower seeds, plus more for top (or other nut)
Directions:
Grease a six cup muffin tin. Preheat oven to 400 degrees. In a small bowl, combine flour, powder, soda, cinnamon and ginger. In a separate medium bowl, cream butter and both sugars. Add the egg and beat well. Stir in vanilla and maple extracts. Mix in pumpkin and buttermilk. Very gently, fold in dry ingredients. Stir in seeds. Divide batter between muffin cups. Bake for about 20 to 25 minutes. Let cool in muffin tins for five minutes. Remove from muffin tins and serve warm.
