For my birthday, Megan got me a subscription to Cooking Light magazine, which is a fabulous gift to give anyone who enjoys food and cooking. I made this recipe last night and these muffins are awesome!
Pumpkin Muffins
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1/2 cup packed brown sugar
1 1/4 tsp pumpkin pie spice
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup canned pumpkin
1/2 cup light buttermilk
2 eggs or 1/2 cup egg substitute
1/4 cup canola oil
1/4 cup applesauce
Preheat oven to 375. Combine flours, sugar, and next 5 ingredients (through salt) in a large bowl. Stir. Combine pumpkin and the next 4 ingredients (through applesauce) in a medium bowl. Stir. Add pumpkin mixture to flour mixture, stirring until just 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 and cool completely on wire rack.
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