These are so good. They are more of a treat than a healthy snack but that hasn’t stopped them from disappearing from my kitchen in less than 2 days! Every time I turn my head another muffin goes missing. Don’t say I didn’t warn you. Recipe adapted from Food52.

Makes 20 muffins

• 1 1/2 cup whole wheat flour
• 1 cup all purpose flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp nutmeg
• 1 egg
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup coconut oil, melted
• 1/3 cup molasses
• 1/2 cup buttermilk (if you don’t have buttermilk use just under 1/2 cup milk+1 tbsp white vinegar or lemon juice)
• 1/4 cup candied ginger, chopped
• 1 tbsp vanilla
• 2 tbsp dark spiced rum
• 1/2 cup raisins, *soak in rum/vanilla for 1 hour before using
• 1/3 cup pepitas
• 1 tbsp brown sugar+1 tsp cinnamon for topping

1. Preheat the oven to 350
2. in a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
3. in a medium bowl whisk together the egg, pumpkin, sugar, coconut oil, molasses and buttermilk.
4. combine the wet ingredients with the dry.
5. add the candied ginger and raisins.
6. stir until just combined. Do not over mix.
7. distribute the batter evenly amongst 2 muffin tins making 20 muffins.
8. sprinkle with cinnamon/sugar mixture.
9. bake for 30-33 minutes.

*Note: If you want to make this recipe into a loaf simply add an extra 2 tbsp coconut oil and bake in a 9″ x 5″ loaf pan. Bake for 40-45 minutes.

Thanks to Antiques on Queen  for the beautiful dishes used in this post.