Whole Wheat Pumpkin Muffins

modified from a Betty Crocker recipe

• Ready In: 30 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1 3⁄4 cups whole wheat flour
• 1⁄3 cup sugar
• 2  teaspoons baking powder
• 2  teaspoons cinnamon
• 1⁄4 teaspoon salt
• 1  egg, slightly beaten
• 3⁄4 cup milk
• 1⁄4 cup applesauce
• 1⁄2 cup canned pumpkin

Directions

1. Combine flour, sugar, baking powder, cinnamon and salt.
2. Add egg, milk, applesauce and pumpkin to the dry ingredients.
3. Mix batter until moistened. Batter will be lumpy.
4. Lightly spray muffin tin. Fill cups 2/3 full and bake about 20 minutes in a 400 degree oven.