Pumpkin Power Muffins

Ingredients:
1 egg
1 cup flour
1 cup pumpkin puree
1/2 cup whole wheat flour
3/4 cup dark brown sugar
1/2 cup buttermilk
1/4 cup canola oil
1/4 cup flax seed meal
1/4 cup old fashioned rolled oats
1/4 cup pepitas (shelled, unsalted raw pumpkin seeds)
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
additional pepitas for sprinkling

Directions:
Preheat oven to 350. Grease and flour 1 12 well muffin tins In a medium bowl, whisk together flour, salt, baking powder, pepitas, flax seed meal, oats baking soda and nutmeg. In a large bowl, beat together oil, buttermilk and brown sugar. Add the egg and mix thoroughly. Stir in pumpkin. Add the flour mixture and mix thoroughly. Divide evenly amoung the 12 wells and top with additional pepitas. Bake 15-20 minutes. A toothpick inserted in the center muffin or bread should come out clean.

My thoughts:

Two muffin posts in a row? Normally I wouldn't make two batches of muffins back to back much less post the recipes, but after I made my oatmeal craisin muffins, Matt said that maybe next time I could make pumpkin muffins. Who knew he even liked pumpkin muffins? Anyway, despite the fact that I have zero time to be baking, I took half an hour and made these muffins while I washed some dishes. I'm not going to be able to cook at all over the next three days or so, so I thought they'd be good for breakfast over the next couple days. They are really moist and light despite being loaded up with goodies and I love the pepitas on top!