Adapted from a recipe for pumpkin muffins by Ellie Krieger on Food Network, this recipe makes 14 regular muffins or 30 mini-muffins.
2 cups white whole wheat flour
1 tsp baking soda
1/2 tsp kosher salt
1 tsp ground cinnamon
1/2 tsp powdered ginger
1/4 tsp ground cloves
1/8 tsp ground nutmeg
3/4 cup packed light brown sugar
3 Tbsp unsulphured molasses
1/4 cup canola oil
2 large eggs
1 cup canned squash purée
1 tsp pure vanilla extract
3/4 cup buttermilk
1/2 cup chopped walnuts
Preheat oven to 400°F. Fill a 12-muffin tin with paper liners, and set aside. (You'll have extra batter to make in a second batch, or bake in a tiny loaf pan.)
In a medium bowl, whisk together the flours, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg, and whisk well, then whisk in the pumpkin and vanilla. Then, stir in the flour in 2 batches, alternating with the buttermilk. Mix in the walnuts, just until the batter is combined (do not overmix).
Divide the batter into the prepared muffin pan (I use an ice cream scoop, which portions out perfectly sized muffins). Tap the pan on the counter to remove any air bubbles.
Bake at 400F for 23 minutes, or until a toothpick inserted in the center comes out clean.
Repeat with remaining batter.
Place the muffin pan on a cooling rack and, after 15 minutes, pop the muffins out into a basket. Serve warm or at room temperature.