Add raisins, chocolate chips, white chocolate chips, walnuts, cranberries, etc to this recipe for additional flavor!
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons pumpkin-pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup canned pumpkin
1/2 cup fat-free buttermilk
1 egg
1/4 cup canola oil
1/4 cup applesauce
Preheat oven to 375°.
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.
Combine pumpkin and the remaining ingredients 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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