Pumpkin Muffins

A new favorite. Not as sweet as your typical pumpkin muffins--but oh so delicious!

-2 cups all-purpose flour

-3 tsp baking powder

-3/4 tsp cinnamon

-1/2 tsp ground ginger

-1/4 tsp salt

-1 stick unsalted butter, softened

-1/2 cup brown sugar

-2 large eggs

-3/4 cup pumpkin puree

-1/4 cup almond milk (or milk)

-Sunflower seeds, optional

1. Whisk the flour, baking powder, spices, and salt. Set aside. Fit a regular muffin pan with liners. Preheat oven to 400 degrees F.

2. Beat the butter until creamy, then beat in the sugar. Add the eggs one at a time, beating well after each. Gently fold in the pumpkin puree and the milk. Add the flour mixture and blend into batter.

3. Divide the batter among 12 muffin cups and sprinkle with sunflower seeds. Bake until muffins are puffed and a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm or at room temperature.