Pumpkin Muffins

Words can not explain how much I loooove these muffins!!! Thank you, FoodNetwork.com (+some Dad alterations)!

Ingredients

Cooking spray

2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon ground nutmeg

3/4 cup packed dark brown sugar

1/4 cup (4 tablespoons) vegetable oil

2 eggs

1 cup canned pumpkin

2 teaspoons vanilla extract

1/2 cup lowfat buttermilk (add another 1/4 cup if needed, can use plain yogurt instead)

1/4 cup raw, unsalted pumpkin seeds

Directions

Preheat oven to 350 degrees. Coat a 12-cup muffin pan with cooking spray.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk together the brown sugar, oil, and eggs. Whisk in the pumpkin and vanilla. Whisk in flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined - don't stir too much!

Mix in the pumpkin seeds.

Pour the batter into the muffin pan. Bake for 25 minutes or until a toothpick comes out clean.

(I obviously need one of these: http://www.kingarthurflour.com/shop/items/muffin-pan-sponge)