Pumpkin Muffins

Technology is so amazing that now instead of flipping through one of my thirty cookbooks or one hundred cut out magazine recipes, I am scrolling through my new Epicurious app on the iphone (LOVE!). At my fingertips I now have recipes and ratings to flip through while lying in bed Sunday morning. No fresh ginger, next recipe! No vanilla extract, opps add to shopping list, next recipe!

This is the perfect sweet and savory muffin that gets my  thumbs up with the other 38 viewers on the app :)

Spiced Pumpkin Muffins:
-1 c. flour
-1/2 c. whole wheat flour
-1/3 c. sugar
-1/4 c. brown sugar, packed
-2 1/2 teaspoons baking powder
- 1 teaspoon ground cloves
-1/2 teaspoon ground cinnamon
-1/2 teaspoon salt
-1/3 c. shelled pumpkin seeds (lightly toasted)
-1/3 c. coarsely chopped walnuts (lightly toasted)
-1 1/4 c. canned pure pumpkin
-1 c. milk
- 2 large eggs
-6 tablespoons melted butter

Preheat oven to 375 degrees and spray muffin cups with non stick spray.

Whisk flours, sugars, baking powder, spices and salt in a bowl. Mix in half of the pumpkin seeds and walnuts. Set aside remaining half.

In a separate bowl mix pumpkin, milk, eggs, and butter until blended. Add to dry ingredients and stir until incorporated.

Spoon into muffin cups and use the remaining pumpkin seeds and walnuts to top each muffin.

Bake for roughly 25 mins and cool.... devour not all at once!