Whole Wheat and Honey Pumpkin Muffins

From the Kitchen of: Yolanda Caccamo Quackenbush

Ingredients: Makes 12 Muffins

• 3/4 cup of Libby's Canned Pumpkin Puree
• 1/2 cup of Vegetable or Canola Oil (you can substitute for applesauce as a healthier alternative)
• 1/4 cup of Honey
• 1/2 Cup of Packed Domino Dark Brown Sugar
• 2 Large Eggs
• 1 1/2 Cups of Whole Wheat Flour (I use King Arthur)
• 1 tsp. of Pumpkin Pie Spice
• 3/4 tsp. of Baking Powder
• 1/2 tsp. of Baking Soda
• 1/2 tsp. of Salt
• Milk Chocolate Chips (Optional)

Procedure:

• Pre-Heat the Oven to 350 Degrees F.
• Line a Muffin Pan with Muffin Liners
• In a Large Bowl whisk together the Pumpkin Puree, Eggs, Brown Sugar, Oil, and Honey until blended.
• In a Smaller Bowl, whisk together the Flour, Baking Powder, Baking Soda, Pumpkin Pie Spice, and Salt.
• Add the Dry Mixture to the Large Bowl of Wet Ingredients and mix until all the ingredients are blended together.
• At this point you can toss in some Chocolate Chips if you wish or you can do what I did and made half without Chocolate Chips and Half with them.
• Scoop even amounts of the mixture into each Muffin Cup.
•  Bake for 20 minutes

~*~Enjoy~*~