Pumpkin Muffins

Found this recipe on Cooking Light this morning, Pumpkin Muffins, when searching for something I could make for some friends coming over for coffee (I knew I had a can of pumpkin in the pantry). After reading reviews for the recipe and based upon what I had on hand, I made a few adjustments and came up with this instead.

Pumpkin Muffins (with chocolate chips)

Pumpkin Muffins

1 1/2 cup(s) Whole wheat pastry flour
3/4 cup(s) All-Purpose Unbleached Flour
1/2 cup(s) brown sugar
1/2 cup(s) sugar
1 1/2 tsp baking soda
1/2 tsp baking powder
2 1/2 tsp pumpkin pie spice
1/3 tsp kosher salt
1 1/2 cup(s) canned pumpkin
1/4 cup(s) canola oil plus 2 Tbsp canola oil
3/4 cup(s) Egg Beaters
1/2 cup(s) Apple Sauce
3/4 cup(s) plain fat-free yogurt (you could use buttermilk or even fat free milk)

Preheat oven to 375°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.

Combine pumpkin and the next 4 ingredients (through applesauce) in a medium bowl, stirring with a whisk. Add pumpkin mixture to flour mixture, stirring just until moist. Spoon batter into 24 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Cool muffins in pans 5 minutes on a wire rack; remove from pans. Cool completely on a wire rack.

Note: if you add 2/3 cup of mini semisweet chocolate morsels to the batter, that increases the point count to three points.