Pumpkin Muffins

I love, love, love, love these muffins. I actually created this recipe on my own because I needed something healthy and something I could take with me for breakfast. This was my sollution. I adapted a cake recipe I had made and loved and made it lower in cals/fat and moved it to a more portable muffin. Extra yummy and sweet, these muffin hit the mark for breakfast goodness in my book! They also make a healthy snack or dessert! Give them a try!

*Note I have made these with half the sugars and doubling the honey and they were equally yummy!

Servings: 18-24 muffins

Ingredients
1 cup whole wheat flour
1 cup all purpose flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 cup sugar
1/2 cup packed brown sugar
1 cup unsweetened applesauce
1/4 cup honey
4 large eggs
1 (15oz) can of pumkin
3/4 cup raisins (optional)
1/4 cup pecans (optional)

Prep
Preheat oven to 350 degrees. Coat muffin pans with nonstick spray.

Combine flours, baking soda, cinnamon, baking powder, and salt in a large bowl; whisk to mix well. Set aside. Combine sugars, applesuace, eggs, and honey in a large mixing bowl; beat at low speed until well blended.

Gradually beat in flour mixture. At medium speed, beat in pumpkin until mixed well. Fold in raisins and pecans. Spoon batter into muffin tins. Bake until toothpick inserted in the middle comes out clean around 16-20 minutes.

Cool on racks in pan for 5 minutes then remove muffins. Continue to cool on racks.