Pumpkin Pie Muffins
1 servings

1 c whole wheat flour
1/2 c all-purpose flour
1/3 c packed brown sugar
2 t baking powder
1/2 t baking soda
1 t cinnamon
1/4 t ginger
1/4 t nutmeg
1/4 c raisins
3/4 c canned solid pack pumpkin
1/4 c safflower oil
1/4 c nonfat plain yogurt
1 ea egg

Preheat oven to 375 F.

Line muffin tin with paper or foil cups.

In a large bowl, combine 1st nine ingredients . In a medium bowl, combine all the wet ingredients until well blended.

Add all at once to the dry ingredients; stir only until moistened. Batter will be slightly lumpy. Spoon the batter into the muffin cups.

Bake 20-25 min until golden and springy to the touch.

Remove muffins from the pan and let cool on a wire rack.

They taste better when hot. You can freeze them and reheat for 30 sec. in a microwave.