Healthy Pumpkin Muffins: Make Breakfast Falltastic

Directions

1. 1
   For the Muffin Batter:Preheat oven to 375°F. Prepare a 12-cup muffin pan by spraying tin with non-stick baking spray or paper liners sprayed with non-stick baking spray. Set aside.In a large bowl, stir together pumpkin puree, eggs, oil, applesauce, almond milk and vanilla extract.
2. 2
   Add the granulated sugar and brown sugar. Stir until smooth and well combined.In a medium bowl, whisk together both flours, salt, baking soda, pumpkin pie spice and cinnamon.
3. 3
   Add the dry ingredients to the wet ingredients in two additions, mixing after each addition just until evenly moistened. Set aside.For the Pumpkin Filling:In a small bowl, whisk together pumpkin puree, brown sugar, applesauce, salt and pumpkin pie spice.To Assemble for Baking:Fill muffin cups half way with muffin batter. Dollop a small amount of filling on top, making sure it doesn't touch the sides. Evenly divide remaining batter among muffin cups. Create a little divot in the top of each muffin using the back of a 1 teaspoon measuring spoon and fill the divots with remaining filling.
4. 4
   Bake in preheated oven for 18-20 minutes or until a toothpick inserted in center of muffin comes out clean.
5. 5
   Remove from oven and cool completely on wire rack.