Momosita's Pumpkin Muffins

• 1 cup whole wheat flour
• 1 cup white flour
• 2 tablespoons ground flax seeds
• 2 teaspoons baking powder
• 12 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 12 teaspoon ground ginger
• 12 teaspoon ground nutmeg
• 12 teaspoon salt
• 1 (15 -16 ounce) can pumpkin puree
• 13 cup butter, melted
• 12 cup whole milk
• 12 cup brown sugar, packed
• 12 cup granulated sugar
• 2 large eggs, beaten
• 1 teaspoon vanilla

1. In a large bowl combine flours, flax seed, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
2. Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended.
3. Stir pumpkin mixture into the dry ingredients until moistened.
4. Do not overmix.
5. Line 12-cup muffin tin (for Big muffins) or a 16-cup tin (for regular muffins) with paper liners or grease well and dust with flour, or use a baking spray.
6. Fill about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375 for 20 to 25 minutes.
7. Remove from oven and set on a baking rack for 5 minutes.
8. Serve warm or at room temperature.

whole wheat flour, white flour, ground flax seeds, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, salt, pumpkin puree, butter, milk, brown sugar, sugar, eggs, vanilla

Taken from www.food.com/recipe/momositas-pumpkin-muffins-396939 (may not work)