Pumpkin Pie Muffins

• 1 whole Egg
• 2 whole Egg Whites
• 1/4 cups Brown Sugar
• 1/3 cups Granulated Sugar
• 1-1/4 cup Pumpkin - Canned (Pure Pumpkin, Not Pie Filling)
• 1/2 cups Coconut Milk, Unsweetened
• 1/2 teaspoons Vanilla Extract
• 2 teaspoons Pumpkin Pie Spice
• 3/4 cups Whole Wheat Pastry Flour
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Baking Powder
• 1/4 teaspoons Salt

1. Heat oven to 350 F. Lightly coat a standard muffin tin with cooking spray and set aside.
2. In large bowl whisk together the egg, egg whites and sugars until combined. Add the pumpkin, coconut milk and vanilla extract; mix until combined. Add the pumpkin spice; mix until combined.
3. In a separate bowl add flour, baking powder, baking soda and salt; mix until combined.
4. Slowly pour the flour mixture into the pumpkin mixture and whisk until just moistened.
5. Pour the batter about 3/4's of the way full into the prepared muffin tin. Place into the oven and bake for 20-25 minutes until golden and a toothpick that is inserted into the middle of a muffin comes out clean. Cool on wire racks.
6. Adapted from the Baker Chick.

egg, egg whites, ubc, sugar, pumpkin, coconut milk, vanilla, pie spice, whole wheat pastry flour, ubc, ubc, ubc

Taken from tastykitchen.com/recipes/breads/pumpkin-pie-muffins/ (may not work)