Pumpkin Spice 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 and 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
Cooking spray

Preparation:

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 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.
Yield: 16 servings (serving size: 1 muffin)

Additional Notes:
We love this recipe! We always make a double batch because we go through them so quickly. One can of pumpkin is just slightly less than 2 cups, we make up the difference with applesauce. You can also use regular eggs, just measure them with a cup. Finally, if you do not have buttermilk, you can use sour milk as a substitute. Don't have sour milk? 1 cup milk + 1 Tablespoon white vinegar, leave on counter for 15+ minutes until milk begins to curdle.

Nutritional Information
CALORIES 145(28% from fat); FAT 4.6g (sat 0.5g,mono 2.3g,poly 1.6g); PROTEIN 2.6g; CHOLESTEROL 0.0mg; CALCIUM 33mg; SODIUM 149mg; FIBER 1.2g; IRON 1.1mg; CARBOHYDRATE 24.1g

Cindy Kahn, Londonderry, New Hampshire , Cooking Light, NOVEMBER 2005