Pumpkin Spice Muffins

This is a recipe I got from my sister, Susan, or as I like to call "Betty Crocker 2.0". She is always making recipes a little healthier and trying new things. These were delicious! She says they freeze well too. I made a batch for Jeremy and his buddies for their hunting trip and everybody texted me how awesome they are. I made a second batch for myself and have been eating them for breakfast all week. Whenever I make quick breads, I am generous with the spices.

Pumpkin Spice Muffins
makes 12

3/4 c. all-purpose flour
1/2 c. whole wheat flour
1/2 c. oat bran
1 1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. canned pure pumpkin (not pumpkin pie filling)
1/2 c. plain, low-fat yogurt
1/2 c. pure maple syrup or honey
1/4 c. butter, melted (or unsweetened applesauce)
1 egg
1 tsp. vanilla
1 c. finely grated carrots
1/2 c. mini semi-sweet chocolate chips
1/2 c. chopped walnuts (optional)

Preheat oven to 375*. Spray a 12-cup muffin tin with cooking spray and set aside.

In a medium bowl, combine flours, oat bran, spices, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together pumpkin, yogurt, syrup, butter, egg, and vanilla. Stir in carrots. Add dry ingredients and stir just until moistened. Fold in chocolate chips and nuts. Batter will be thick.

Divide batter evenly among 12 muffin cups. Bake for 20-22 minutes, or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

per muffin: 160 cal., 5.8 g fat, 27 g. carb.