Whole Wheat Pumpkin Muffins

Ingredients
1 cup all-purpose flour
3/4 whole wheat flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/8 teaspoon salt
1 beaten egg
3/4 cup skim milk
2 tablespoons butter, melted
1/2 cup canned pumpkin (mashed)


Directions

1. Preheat oven to 375 F
2. Lightly oil twelve muffin cups, dust with flour and set aside
3. In a large bowl stir together all-purpose flour, whole wheat, sugar, baking powder, spice, baking soda, and salt. Make a well in the center of the flour mixture.
4. In a small bowl combine egg, milk, and butter, stir in pumpkin. Add all at once to flour mixture. Stir just until moistened (batter will be lumpy).
5. Spoon batter into prepared muffin cups filling each about 2/3 full. Bake in a 375 F oven for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in a pan on a wire for 5 minute. Remove from muffin cups. Serve warm. Makes 12 muffins.