Whole Wheat Pumpkin Muffins

These are great for breakfast or a healthy snack.

2 cups whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice*
2/3 cup brown sugar, packed
1/3 cup white sugar
1/2 cup applesauce
1/2 cup canned pumpkin
1/3 cup milk
2 eggs, slightly beaten
1/4 cup craisins
1/4 cup pecans or walnuts

1. Preheat oven to 400 degrees. Line muffin cups with liners.

2. Whisk together the flour, baking powder, baking soda, salt, and pumpkin pice spice; set aside. Combine brown sugar, while sugar, applesauce, pumpkin, buttermilk, and eggs. Mix until well blended. Pour pumpkin mixture into dry ingredients and stir until combined. Fold in craisins and nuts.

3. Divide batter into muffin tins. Bake 15-20 minutes. Cool in the muffin pan on a wire rack before removing muffins.

Makes 12 muffins. Ready in 40 minutes.

*pumpkin pie spice substitute: 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon ground cloves.