These muffins combine the warm flavors of pumpkin and cinnamon with the burst of fresh pomegranate seeds, creating a delightful treat perfect for any time of day.
Preheat your oven to 350°F (175°C) and prepare a muffin tin by lightly greasing or lining with paper cups.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, Splenda, baking powder, baking soda, and cinnamon.
Sift the dry ingredients together to ensure they are evenly combined and to remove any lumps.
In another bowl, whisk together the canned pumpkin, buttermilk, and egg until smooth.
Make sure the wet ingredients are at room temperature for easier mixing.
Add the pomegranate seeds to the dry ingredients and toss to coat them evenly.
Coating the seeds in flour helps prevent them from sinking to the bottom of the muffins.
Pour the wet mixture into the dry ingredients and gently fold together until just combined. Avoid overmixing.
Stop mixing as soon as you no longer see dry flour to keep the muffins light and fluffy.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Use an ice cream scoop for even portioning and less mess.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
Letting the muffins cool completely helps them set and enhances their flavor.
Serve the muffins warm or at room temperature. Enjoy with a cup of tea or coffee.
Store any leftovers in an airtight container to keep them fresh.
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