Moist and Tender Pumpkin Muffins

Yield: 12 muffins
Recipe: 147/200
“Back to Baking”, pp. 310

At my work we had our first in-person lab meeting since the beginning of the pandemic, almost a year and a half ago. We are all fully vaccinated and were very much looking forward to seeing each other and discussing exciting science in person. To celebrate I offered to bring muffins to our morning meeting. I made the classic and delicious old school blueberry muffins since I know they are scrumptious, but I also wanted to try something new. I decided to make these pumpkin muffins since they did not seem to be too sweet and would make for a more subtle breakfast muffin.

Ingredients:

• 1 cup whole wheat flour
• ⅔ cup all-purpose flour
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• ½ teaspoon ground allspice
• 1 ½ cups pure pumpkin purée
• ⅔ cup packed demerara…