Momosita's Pumpkin Muffins

Ingredients

• 1 cup whole wheat flour
• 1 cup white flour
• 2 tablespoons ground flax seeds
• 2 teaspoons baking powder
• 12 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 12 teaspoon ground ginger
• 12 teaspoon ground nutmeg
• 12 teaspoon salt
• 1 (15 -16 ounce) can pumpkin puree
• 13 cup butter
• melted
• 12 cup whole milk
• 12 cup brown sugar
• packed
• 12 cup granulated sugar
• 2 large eggs
• beaten
• 1 teaspoon vanilla

Instructions

1. In a large bowl combine flours, flax seed, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
2. Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended.
3. Stir pumpkin mixture into the dry ingredients until moistened.
4. Do not overmix.
5. Line 12-cup muffin tin (for Big muffins) or a 16-cup tin (for regular muffins) with paper liners or grease well and dust with flour, or use a baking spray.
6. Fill about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375 for 20 to 25 minutes.
7. Remove from oven and set on a baking rack for 5 minutes.
8. Serve warm or at room temperature.