Pumpkin Muffins


1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon ground cloves

1/4 cup Olio Spanish Blend extra virgin olive oil

1/2 cup low-fat or fat-free buttermilk

1 cup canned pumpkin

1/4 cup unsweetened applesauce

2 large eggs

Preheat oven to 375 degrees F. Coat a 1-cup muffin pan lightly with

cooking spray. In a large bowl, combine flours, sugars, baking powder,

baking soda, salt, cinnamon, ginger and cloves. Mix to combine. In

another bowl, whisk together the olive oil, buttermilk, pumpkin,

applesauce, and eggs to combine. Add to the dry ingredients and stir

just until moist. Spoon the batter into prepared muffin pan. Bake for

20 minutes or until the muffins spring back when touched lightly in

the center. Cool on a wire rack.

Makes 12 large muffins.