Flour's Pumpkin Muffins with Candied Pepitas

These are really good muffins, and the pepitas on top make them really interesting.  They are moist, and full of flavor, but somehow instead of the 12 muffins the recipe said it made, I made 34 muffins, so close, right ;).  Anyway, it makes it less calories, only 167 per muffin, and these are great, so try them soon!  I am loving this Flour cookbook, everything I have made we have enjoyed.  Aaron gave them an 8, and the rest of us gave them a 9.  Here's what to do:

3/4 c pepitas
1 egg white
1/4 c sugar

3/4 c unsalted butter
2 c sugar
3 T molasses
4 eggs
3/4 c fresh orange juice
16 oz pumpkin puree
3 c flour
2 t baking powder
1/2 t baking soda
1/2 t salt
1 t cinnamon
1/4 t ground cloves

Line a small tray with parchment paper.  In a small bowl, stir together the pepitas, egg white, and sugar to make a loose slurry.  Pour the seed mixture onto the prepared try and leave out, uncovered, to dry overnight.  The next day, using your fingers, break apart the pepitas in to separate pieces.
Preheat the oven to 350 and line the muffin cups with paper liners.  Using a stand mixer with a paddle attachment, cream together the butter, sugar, and molasses on medium speed for 2-3 minutes.  Scrape down the sides intermittently.  Add the eggs one at a time, beating well after each addition to combine the eggs and butter sugar mixture thoroughly.  Scrape the bottom and sides of the bowl once more.  ON low speed, add the orange juice and pumpkin and beat until combined.
In another bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, and cloves.  Dump the egg mixture into the dry ingredients and fold carefully just until they are well combined.  Fill the muffin cups, and sprinkle with the pepitas.  Bake for 35-45 minutes, or until muffins are golden brown on top and spring back when pressed in the middle.  Cool and serve.