Ingredients:
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
2 large eggs
1/2 cup melted butter, then cooled for 5 minutes
1/2 cup honey
1/3 cup molasses
1 cup pumpkin puree
2 teaspoons vanilla extract
1/2 cup old fashioned rolled oats
1/4 cup roasted and salted pepita pumpkin seeds, for muffin topping (optional)
Directions:
1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners or silicone muffin baking cups.
2. Using a medium bowl, whisk flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon until combined.
3. Using a large bowl, whisk and beat the 2 eggs. Whisk in the butter, honey, molasses, pumpkin puree and vanilla until combined. Add in the dry flour ingredients and stir until just combined. Add in the old fashioned oats and stir until just combined.
4. Spoon the batter to about 1/2 inch below the top of each paper liner or silicone cup. Top each muffin with a few pepita pumpkin seeds (optional) and gently press down on each seed to help keep them in place. Bake for 27-28 minutes or until a knife inserted in one of the muffins comes out clean. Remove muffin pan to a wire rack to cool.
Notes: Makes 6 large muffins.