Pumpkin muffins revisited

Last week I posted a recipe for pumpkin muffins that my kids just love. Thanks to helpful comments from the peanut gallery, I've revised my recipe a bit. I now use a 50/50 mix of whole wheat and all purpose flour (thanks, Happy Runner!) and half of the sugar originally called for (a request from my husband). The kids don't even notice the difference in the final product! I packed a couple of mini-pumpkin muffins in my son's school lunch this week, and he even told me, "Thanks for packing me a dessert, Mom!" Shhh! Don't tell him that these are actually not bad for him!

Without further ado, here's the final recipe.

Pumpkin Muffins

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp baking powder
1 1/4 cup packed pumpkin (from a 15-oz can - be careful not to get the pumpkin pie filling can!)
1/3 cup olive oil
2 large eggs
1 1/2 tsp pumpkin pie spice
3/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 350 F. Line mini-muffin pan with muffin cups.

Mix together pumpkin, oil, eggs, pumpkin-pie spice, sugar, baking soda, and salt in a large bowl until smooth. Mix together flour and baking powder and add to the pumpkin mixture. Mix until just combined.

Add batter to each muffin cup so that each cup is about 3/4 full. Bake until puffed and golden brown and a wooden toothpick inserted into the center of the muffin comes out clean, about 20 min.

Makes about 3 dozen mini-muffins.