Pumpkin Muffins

• 1 cup all-purpose flour (about 4 1/2 ounces)
• 1/2 cup whole wheat flour (about 2 1/2 ounces)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 1/4 teaspoons pumpkin-pie spice
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup canned pumpkin
• 1/2 cup fat-free buttermilk
• 1/2 cup egg substitute
• 1/4 cup canola oil
• 1/4 cup applesauce
• Cooking spray

1. Preheat oven to 375u0b0.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
3. Combine pumpkin and the next 4 ingredients (through applesauce) in a medium bowl, stirring with a whisk. Add pumpkin mixture to flour mixture, stirring just until moist. Spoon batter into 16 muffin cups coated with cooking spray. Bake at 375u0b0 for 20 minutes or until muffins spring back when touched lightly in center. Cool muffins in pans 5 minutes on a wire rack; remove from pans. Cool completely on a wire rack.

flour, whole wheat flour, granulated sugar, brown sugar, pumpkinpie spice, baking soda, baking powder, salt, pumpkin, buttermilk, egg substitute, canola oil, applesauce, cooking spray

Taken from www.myrecipes.com/recipe/pumpkin-muffins-3 (may not work)