Ingredients
1 cup all-purpose flour3/4 cup whole wheat flour1 teaspoon baking soda1 teaspoon ground cardamom1/2 teaspoon salt1/2 teaspoon ground cinnamonDash ground nutmegDash ground cloves2 large eggs, room temperature1 cup canned pumpkin1/2 cup maple syrup1/3 cup melted coconut oil1/4 cup 2% milk1 teaspoon vanilla extract1/3 cup plus 1 tablespoon pepitas, divided
Preparation
Preheat oven to 325°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, pumpkin, syrup, coconut oil, milk and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in 1/3 cup pepitas.
Fill greased or foil-lined muffin muffin cups three-fourths full. Sprinkle with remaining 1 tablespoon pepitas. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
