Mini Spiced Pumpkin Muffins

1 ½ c All-Purpose Flour (consider ¾ c wheat ¾ c white)
2 tsp Baking Powder
½ tsp Salt
1 ½ tsp Cinnamon
1 tsp Ground Ginger
½ tsp Nutmeg
¼ tsp Ground Cloves
4 Tbsp Unsalted Butter (at room temperature)
½ c Packed Light Brown Sugar
1 Large Egg
1 Tbsp Vegetable Oil (consider Smart Balance)
½ cup 2% milk
½ c Canned Pumpkin Puree
¼ c Pumpkin Seeds

Preheat oven to 350 degrees. Grease 24 mini muffin cups or insert paper liners. Sift together flour, baking powder, salt and spices. In a large bowl, using an electric mixer, cream butter and brown sugar until fluffy. Beat eggs, oil, milk and pumpkin puree until well mixed. Stir in dry ingredients just until combined; do not over mix. Divide batter among cups, sprinkle each with pumpkin seeds and bake until a toothpick inserted in center of muffin comes out clean, 15-17 minutes. Let cool in pan on a rack for 5 minutes, then turn out and cool completely.