Pumpkin Whole Wheat Muffins

I actually got this recipe from recipe zaar but experimented with it since I wasn't totally happy with the original, but knew it had some potential. Here is my result. This is a lowfat muffin so it won't be as sinfully moist as a typical muffin, but give it a try. I pre soaked the wheat flour to keep the muffins from getting dry.

• Ready In: 27 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1  cup all-purpose flour
• 3⁄4 cup whole wheat flour (soaked in 3/4 c of water)
• 1⁄3 cup sugar (or 1/2c if you prefer sweeter)
• 2  teaspoons baking powder
• 2  teaspoons pumpkin pie spice
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  egg (beaten)
• 3⁄4 cup milk
• 2  tablespoons unsalted butter (melted)
• 3⁄4 cup pumpkin (canned)

Directions

1. Preheat oven to 375 degrees.
2. Butter and flour the sides of a muffin tin or, even easier, use muffin cups.
3. In a small bowl blend together the wheat flour and 3/4 water. Set aside.
4. In another bowl, combine the all purpose flour with the remaining dry ingredients. Stir well.
5. In a seperate bowl combine the egg, melted butter, milk, and pumpkin. Mix well.
6. Add the pumpkin mixture to the dry ingredients, then add the moistened wheat flour. Stir well until thoroughly combined. Fill each muffin cup about 2/3 full. Bake in oven for 15-20 minute.
7. * Try topping with a mixture of brown sugar and cinnamon for a sweet crunch.