Pumpkin Muffins

Makes 12 muffins

Ingredients

  2 cups all-purpose flour

 2 teaspoon baking powder

 1/4 teaspoon baking soda

 1 teaspoon ground cinnamon

 3/4 teaspoon ground ginger

 1/8 teaspoon ground allspice

 1/8 teaspoon ground cloves

 1/2 teaspoon salt

 1/4 unsalted butter, melted and cooled

¼ cup oil

 3/4 cup packed light brown sugar

 3/4 cup canned pure pumpkin

 1/4 cup well-shaken buttermilk

 2 large eggs

 1 teaspoon pure vanilla extract

½ cup walnuts, chopped

1 cup chocolate chips, optional or 3 tablespoons raw green (hulled) pumpkin seeds, divided

Preheat oven to 400°F with rack in middle.  Use papers or spray muffin pan with nonstick spray.

Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.

In a separate bowl, whisk together butter, oil, brown sugar, pumpkin, buttermilk, eggs, and vanilla. Add to dry ingredients and stir until just combined, then stir in walnuts, chocolate chips or 2 tablespoons pumpkin seeds.

Divide batter among muffin cups and sprinkle with remaining seeds. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.