Ingredients
-
3 tablespoons sugar (or splenda)
-
1 cup all-purpose flour
-
3/4 cup whole wheat flour
-
2 teaspoons baking powder
-
1 teaspoon pumpkin pie spice
-
1/4 teaspoon baking soda
-
1/8 teaspoon salt
-
3/4 cup skim milk
-
2 tablespoons butter, melted (or applesauce)
-
1/2 cup canned pumpkin
-
cooking spray
-
1 beaten egg (or egg substitute)
Instructions
- Preheat oven to 375 degrees.
- Spray 12 2-1/2 inch muffin cups with nonstick cooking spray. Dust with flour and set asie.
- In a large bowl, stir together dry ingredients and make a well in center of flour mixture.
- In a small bowl, combine egg, milk and butter and then stir in pumpkin.
- Add pumpkin mixture all at once to flour mixture and stir until just moistened (batter should be lumpy).
- Spoon batter into prepared muffin cups, filling about 2/3 full.
- Bake 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. Serve warm.