Perfect Pumpkin Muffins

So, I'm no baker, this we all know.  And I've made a million different pumpkin muffin recipes, most to no avail.  But, this is the one, perfectly light and perfectly spiced.  Add raisins or chocolate chips for an extra bit of fun...a Sunday morning treat.

Pre-heat your oven to 400 degrees.  I use muffin paper cups.

1 cup all-purpose flour

1 cup whole-grain flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon ground nutmeg

3/4 cup packed dark brown sugar

3 tablespoons maple syrup

1/4 cup canola oil

2 large eggs

1 cup canned pumpkin

1 teaspoon vanilla extract

3/4 cup low fat buttermilk

 

Make your own buttermilk by adding lemon juice to the milk and let stand for about 5 minutes.

 

In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk the sugar, maple syrup, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.

Pour the batter into the prepared muffin pan. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.