adapted from Martha Stewart's Baking Handbook
2 cups all purpose flour
1 cup whole wheat flour
2 tsp baking powder
2 tsp baking soda
2 1/2 tsp cinnamon
few grates fresh nutmeg
1/4 tsp ground allspice
1/4 tsp salt
2 cups canned or fresh pumpkin puree
1/2 cup brown sugar
1/2 cup maple syrup
3 very large eggs (I used jumbo size)
1 2/3 cups buttermilk or low fat milk
1 cup craisins, optional
Preheat the oven to 350. Grease 24 muffin tins if you have. Alternatively, grease a twelve cup muffin tin and reuse this one.
In a bowl, stir the flours, spices, leaveners and salt.
Whisk to combine.
In another bowl, place the pumpkin.
Add the brown sugar and maple syrup,
and whisk to combine really well.
Add the eggs one at a time,
stirring well until smooth after each addition.
Bake until a toothpick inserted in the center comes out clean. I can't remember how long it took- maybe around twenty minutes. After two minutes, remove the muffins from their tins and place them on a wire rack to cool completey. Don't try storing them until they are completely cool; if you do, you will end up with soggy muffins. And the last thing you want is soggy muffins. Trust me. I know.