Pumpkin Muffins

Ben's mom gave me Jane Brody's Good Food Cookbook. It's a nice cookbook because every recipe is just a little healthier. These 'grab & go' muffins are nice for breakfast, with a cup of coffee or even a snack. Less sugar, wheat flour only make it better in my eyes.

Pumpkin Muffins
Source: Jane Brody's Good Food Cookbook

IIngredients
1/2 cup sugar
1/2 cup vegetable oil (I use canola)
3/4 cup pumpkin puree
2 eggs (or if you’re trying to lower the cholesterol you can use 1 whole egg and 1 egg white)
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
pinch of salt
OPTIONAL ADDITIONS: 1/4 cup dark raisins; 1/4 golden raisins; 1/2 cup chopped nuts

Directions
Preheat oven to 350 deg F.

In a large bowl, beat together the sugar, oil, pumpkin, and eggs.

In a medium bowl, stir together the all-purpose and whole wheat flours, baking powder, baking soda, cinnamon, and salt. Fold this into the pumpkin mixture (dump the dry into the wet all at once and then gently mix) until dry ingredients are just moist. If you decided to include raisins and/or nuts stir them in now.

Butter your muffin tin (will make 12 regular sized or 6 jumbo muffins) and spoon the batter into the muffin tin. Bake for 25 minutes. Let muffins cool in the tin for about 10 minutes, and then pull the out to cool completely or enjoy right away.