What You Need:

1/2 C of sugar
1/2 C light brown sugar, packed
6 tbsp unsalted butter, room temperature
2 tsp cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp vanilla extract
2 large eggs
2 large egg whites
1 1/4 C canned pumpkin
2 1/2 C of whole white-wheat flour
1/2 C of milk

How to Make It:

Set the oven temperature to 350 allowing the oven to preheat.
Line 20 muffin tin cups with paper liners or spray well with a non stick cooking spray.
Place the white and brown sugars into a mixing bowl.
Add the butter.
Sprinkle in the cinnamon ginger, cloves, baking powder, baking soda and salt.
Pour in the vanilla and beat with a hand held mixer on medium speed for 2 minutes or until just blended together.
Add the whole eggs, one at a time, beating after each addition.
Add the egg whites and beat until blended in well.
Add the pumpkin and beat in on low speed until just blended in.
Add the flour 1/3 at a time and alternate with the milk half at a time, beating until just blended in.
Transfer the batter to the prepared muffin cups filling each cup about 2/3 full.
Bake the muffins for 30 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes in the pan then remove to a wire rack to continue cooling.

Makes 20 muffins

Most whole wheat flours are ground from red wheat which leaves the flour with a bitter taste. Whole white-wheat is ground from wheat grains that give us healthier flour along with better taste. Whole white-wheat flour can be used in place of all purpose flour or whole wheat flour in the same amounts. These muffins are great for a quick breakfast or a late afternoon snack.

Preparation Time: approximately 20 minutes
Baking Time: approximately 30 minutes
Total Time: approximately 50 minutes + Cooling

Nutritional Information: (approximate values per muffin)
Calories 150; Fat 4g; Saturated Fat 3g; Carbohydrates 25g; Protein 3g; Fiber 1g; Cholesterol 31 mg; Sodium 198 mg