Source: dLife

Delicious pumpkin muffins sweetened with honey.

Servings

1.75 cup Flour, pastry, whole wheat, stone ground (or unbleached white flour)
1 tsp low sodium baking powder
0.5 tsp baking soda
0.25 tsp salt
1 tsp ground cinnamon
0.75 cup Pumpkin, cooked, drained, mashed , or canned pumpkin
0.67 cup low fat buttermilk
2 tbsp canola oil
0.5 cup honey
2 egg whites , lightly beaten

1 Preheat oven to 400 degrees F. Line a 12-cup muffin tin with muffin papers.
2 Sift together in a large bowl, the flour, baking powder, baking soda, salt, and cinnamon.
3 In a separate bowl, stir together pumpkin, buttermilk, oil, honey, and egg whites.
4 Combine contents of two bowls, stirring until just blended.
5 Divide batter equally among 12 muffin cups.
6 Bake 20 minutes, or until muffins are springy to the touch and lightly browned.

Serve warm or cold.