PUMPKIN-SPICE MUFFINS

Canola oil spray
1 1/2 cups whole-wheat pastry flour
1/2 cup all-purpose flour
2/3 cup brown sugar, firmly packed
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
1/2 tsp. each ginger and nutmeg
1/4 tsp. cloves
1/4 cup chopped walnuts
1 cup canned pumpkin
1/3 cup unsweetened applesauce
1/3 cup canola oil
1/3 cup fat-free or low-fat buttermilk
2 large eggs
1 tsp. vanilla

Preheat oven to 400 degrees F. Spray cups of two muffin pans with canola oil spray. In a large bowl, place all the dry ingredients and whisk well to combine.

In a medium bowl, place pumpkin, applesauce, oil, buttermilk, eggs and vanilla. Whisk until well combined. Add the dry ingredients and stir until combined. Divide batter evenly among muffin cups.

Bake about 20 minutes or until a toothpick comes out clean when inserted in the center of a muffin in the middle of the pan.

Makes about 15 muffins, depending on size of baking tins

Per serving: 172 calories, 7 g. total fat (1 g. saturated fat), 24 g. carbohydrate, 3 g. protein, 2 g. dietary fiber, 123 mg. sodium.

Source: the American Institute for Cancer Research