Low-Fat Pumpkin Muffins: Breakfast Baking

Makes: 12 muffins

Ingredients:
1 cup (130 g) whole wheat flour
⅔ cup (90 g) all-purpose flour
1½ tsp (7 mL) baking powder
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
½ tsp (2 mL) ground cinnamon
¼ tsp (1 mL) ground allspice
1½ cups (350 g) pure pumpkin puree
⅔ cup (140 g) packed demerara or dark brown sugar
⅔ cup (160 mL) buttermilk
2 large egg whites
3 tbsp (45 mL) vegetable oil

Directions:
1. Preheat the oven to 375 °F (190 °C) and line a regular muffin tin with large paper liners.

2. Stir the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and allspice in a large mixing bowl.

3. In a separate bowl, whisk the pumpkin, brown sugar, buttermilk, egg whites and vegetable oil.

4. Pour the liquids into the dry mixture and stir just until blended. Spoon the batter into the muffin cups and bake for 20-25 minutes, until a tester inserted into the centre of a muffin comes out clean. Cool the muffins for 20 minutes before removing from the tin.

The muffins can be stored in an airtight container for up to 3 days or frozen. Do not refrigerate.

Enjoy!