Sunrise Ruby

Dry ingredients:

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 3 heaping Tbsp. sugar
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/4 tsp. ground nutmeg
• 1/4 tsp. baking soda
• 1/4 tsp. salt

Wet Ingredients:

•  1 large egg, beaten
• 3/4 cup skim milk
• 3 Tbsp. butter, melted
• 3/4 cup canned pumpkin

Preheat oven to 375 degrees.  Grease and flour 12 muffin cups and set aside.

In a large bowl, stir together dry ingredients and make a well in the center.  In a separate small bowl combine wet ingredients.  Add pumpkin mixture to flour mixture and stir until just moistened.  Don’t stir until smooth–the batter should be lumpy.

Spoon batter into prepared muffin cups and bake 15-20 minutes, or until a knife inserted in the centers comes out clean.

Not too sweet to feed to the toddler!  Nathan likes them, too.  :)  Based on a recipe from Whole Foods.