Whole Wheat Pumpkin Muffins
|Non-stick cooking spray||1|
|Non stick cooking spray||1 Tablespoon|
|All purpose flour||1 Cup (16 tbs)|
|Whole wheat flour||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Pumpkin pie spice||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Egg||1 , beaten|
|Fat free milk||3⁄4 Cup (12 tbs)|
|Margarine/Butter||2 Tablespoon, melted|
|Canned pumpkin||1⁄2 Cup (8 tbs)|
Lightly coat twelve 2 1/2-inch muffin cups with cooking spray; set aside.
In a large bowl stir together all-purpose flour, whole wheat flour, sugar, baking powder, pumpkin pie spice, baking soda, and salt.
Make a well in the center of flour mixture.
In a small bowl combine egg, milk, and margarine; stir in pumpkin.
Add all at once to flour mixture.
Stir just until moistened (batter should be lumpy).Spoon the batter into the prepared muffin cups, filling each about two- thirds full.
Bake in a 375°F oven for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean.
Cool in pan on a wire rack for 5 minutes.
Remove from muffin cups.