Pumpkin Spice Muffins

My friend made these delicious muffins for me when I visited her a few weeks ago. I loved them immediately, but knew they were not something we could have for breakfast every morning with all the butter and sugar in them. I figured I could make a healthier version that would still be delicious and satisfying. I also wanted to send some to my brother (a health-nut) for his birthday.

Here is what I came up with: 

Yield: 36 muffins

2 cups whole wheat flour

2 cups all purpose flour

3/4 cup sugar

8 tsp baking powder

2 Tbsp cinnamon

2 tsp ground ginger
1 tsp allspice
1 tsp nutmeg
1/4 tsp cloves

1 tsp salt

8 Tbs butter

2 cups nuts, chopped (I used half walnuts, half pecans) 

3 cans pumpkin puree

1 1/2 cans evaporated fat free milk

4 eggs

6 tsp vanilla

Topping: 8 Tbs sugar, 4 tsp cinnamon, 1 tsp nutmeg

Preheat oven to 350 degrees. Whisk together dry ingredients through salt. Cut in butter using pastry blender until mix resembles coarse crumbs. Stir nuts into butter mix. Whisk together wet ingredients. Fold dry ingredients into wet, do not overmix. Place batter in greased muffin tins and sprinkle generous portions of topping on top (I originally did not put enough topping on, it really makes for a lovely crispy top). Bake for 20-30mins or until toothpick comes out clean from center. 

Enjoy with your favorite morning beverage and a piece of fruit!