Pumpkin Pie Muffins

Makes 12 muffins, 195 cal each

Ingredients
• 1 cup all-purpose or whole wheat flour
• 1 cup whole wheat flour
• 1 tsp baking soda
• 1/3 teaspoon salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/8 tsp ground nutmeg
• 2/3 cup honey
• 2 tbsp brown sugar
• 2 tbsp applesauce
• 2 tbsp canola or olive oil
• 2 large eggs
• 1 cup canned pumpkin
• 1 tsp vanilla
• 2/3 cup low-fat buttermilk (to make yourself: 2/3 c milk + 2/3 tbsp vinegar - let sit 5 minutes)
• Optional - chopped pecans, to garnish
• Optional - honey cream cheese frosting (2 oz cream cheese + 1 tbsp honey + 1/8 tsp vanilla)

Directions
1. Preheat the oven to 375°F. Coat a 12-cup muffin pan with cooking spray.
2. In a medium bowl, whisk together flour, baking soda, salt, and spices.
3. In a large bowl, whisk together sugar, honey, oil, and eggs until combined. Whisk in the pumpkin and vanilla.
4. Stir in the flour mixture in two batches, alternating with the buttermilk, just until combined.
5. Pour the batter into the prepared muffin pan, filling each one about two-thirds full (not more), and sprinkle the surface of each with chopped pecans, if desired. Tap the pan on the counter a few times to remove any air bubbles.
6. Bake until a toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes.
7. Let cool on a wire rack for 15 minutes. Enjoy warm or let cool completely and then store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.