Pumpkin-Nut Muffins (Healthier!)

1. 1

   Preheat oven to 400*.

2. 2

   Lightly coat a 12-cup muffin pan with nonstick spray or line with paper liners.

3. 3

   In a large bowl, mix together the unbleached or all-purpose flour, sugar, whole wheat flour, pumpkin pie spice, cloves, baking soda, and salt.

4. 4

   Make a well in the centee of the flour mixture.

5. 5

   In a small bowl, whisk together the pumpkin puree, buttermilk, applesauce, and egg whites.

6. 6

   Scrape into the well in the flour mixture.

7. 7

   Stir just until the batter is moistened.

8. 8

   Fold in walnuts.

9. 9

   Divide the batter among the prepared muffin cups.

10. 10

    Bake for 17-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

11. 11

    Cool in the pan on a rack for 5 minutes.

12. 12

    Invert onto the rack and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.