What's for Dessert/Breakfast? Whole Wheat Pumpkin Muffins

 Inspired by Connie C.

These lightly sweet muffins are made healthier by using mostly whole wheat flour, rather than all white. The pecans add a wonderful flavor, but if you don’t care for nuts, use raisins.

1 3/4 cups whole wheat flour
1/4 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 cups pumpkin puree
1/4 cup vegetable oil or melted butter
1/2-3/4 cup brown sugar, packed
2 large eggs, beaten
2 teaspoons vanilla
3/4 cup chopped pecans

In a large bowl combine flour, baking powder, baking soda, spice, and salt.

In a separate bowl, combine pumpkin, oil, sugar, eggs, and vanilla; mix til blended.

Make a well in the dry ingredients. Stir pumpkin mixture in til just moistened. Fold in pecans. Do not overmix.

Preheat oven to 400°F. Spray a 12 cup muffin tin generously with cooking spray.

Fill muffin cups 3/4 full with batter and bake for 15-20 minutes. 

Let rest for about a minute; remove.

Served with butter.