Tuesday Tots ~ Whole Wheat Pumpkin-Apple Muffins

WheatMuffinss

2 cups whole wheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

2 teaspoons pumpkin pie spice

2/3 cup brown sugar, firmly packed

1/3 cup white sugar

1/4 cup canola oil

1/2 cup applesauce

1/2 cup canned pumpkin

1/3 cup buttermilk

2 eggs, slightly beaten

1/4 cup golden raisins (optional)

Directions

Preheat an oven to 400 degrees. Grease 12 muffin cups, or line the cups with paper muffin liners.

Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins, if desired.

Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.

**These are delicious treats for not only kiddos, but for parents alike. Great for breakfast, or an afternoon snack!