cinnamon pepita muffin


cooking spray
1 cup all-purpose flour
1 cup whole-wheat flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsweetened applesauce
4 large egg whites
1½ cups buttermilk
1 teaspoon vanilla extract
½ cup old-fashioned (rolled) oats
½ cup packed light brown sugar
½ cup unsalted pumpkin seeds (pepitas), toasted

Preheat the oven to 400°F. Spray a 12-cup muffin pan with cooking spray.
Sift the all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda, and salt together. Set aside.
With an electric mixer, mix the applesauce, egg whites, buttermilk, and vanilla on low speed until combined. Add half of the flour mixture and mix until smooth. Add the oats, brown sugar, and pumpkin seeds with the remaining flour mixture and mix until smooth.
Divide the batter evenly among the cups. Bake until a tester inserted into the center of a muffin comes out clean, about 15 minutes. Let cool at room temperature for 5 minutes. Remove from the cups and let cool on a wire cooling rack.