Categories: Breads, Breakfast, Muffins

Ingredients

• 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

Directions

1. Preheat oven to 375°.

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 375° 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.

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