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Pumpkin Spice Muffins




Source of Recipe


Foxiegranma


Recipe Introduction


Get your morning off to a good start with these delicious, nutritious muffins. Because they are sweet, full of spices, and loaded with flavor, these muffins make a perfect accompaniment to a morning cup of coffee or tea. The applesauce and buttermilk make the muffins moist while keeping the fat content down. The whole-wheat flour offers fiber, and the pumpkin has lots of beta carotene. Even the spices offer health protection. If you have any left over, individually wrap them, put them in freezer bags and freeze for up to a month.
(I don't care for my muffins to be too sweet so I would use a 1/4 cup brown sugar, or even less!)




List of Ingredients




Canola oil spray
1 1/2 cups whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 1/2 tsp. Baking powder
1/4 tsp. Baking soda
1/4 tsp. Salt
2 tsp. Cinnamon
1/2 tsp. Each ginger and nutmeg
1/4 tsp. Ground cloves
1/3 cup unsweetened applesauce
1 cup canned pumpkin
1/3 cup light olive oil
1/3 cup nonfat buttermilk
2 large eggs
1 tsp. Vanilla



Recipe



Preheat the oven to 400° . Spray a 12-cup muffin pan with canola oil. In a large bowl, combine all of the dry ingredients. Stir well to combine. In a medium bowl, combine the applesauce, pumpkin, oil, buttermilk, eggs, and vanilla; mix well. Pour the liquid mixture into the dry ingredients and stir until the flour is just moistened -- do not beat. Immediately divide the batter among 12 muffin cups. Bake for about 20 minutes or until the muffins bounce back when pressed lightly.

Yield: 12 muffins