Pumpkin Raisin Muffins

• 1 cup Whole Wheat Flour
• 1/2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 3/4 teaspoons Cinnamon
• 1/4 teaspoons Cloves
• 1/8 teaspoons Nutmeg
• 1 whole Large Egg
• 1/2 cups Brown Sugar
• 1 teaspoon Vanilla
• 3/4 cups Low-fat Buttermilk
• 1/3 cups Unsweetened Applesauce
• 1 cup Pumpkin Puree
• 1/3 cups Raisins

1. Preheat oven to 400F and spray a 12-cup muffin tin with cooking spray.
2. In a large bowl mix together flours, baking powder, soda, and salt. Add in spices.
3. In a separate bowl, beat egg with brown sugar until well combined. Stir in vanilla, buttermilk, applesauce and pumpkin. Mix well.
4. Mix wet ingredients into the dry ingredients and combine. Don't overmix for tender muffins. Fold in raisins. Split the batter between the muffin cups.
5. Bake in oven for 18-20 minutes until golden brown on top. A toothpick inserted should come out clean.

whole wheat flour, allpurpose, baking soda, baking powder, salt, cinnamon, ubc, nutmeg, egg, brown sugar, vanilla, ube, unsweetened applesauce, pumpkin puree, raisins

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