Healthy Pumkin Muffins

I love muffins. There is nothing better than grabbing a muffin and juice for breakfast. Growing up that was my favorite thing for breakfast. My little brother and I would make muffins at night together. Eat half the batter and some of the muffins that night. We would always save some for the next day. It was the best breakfast.
I also would make muffins for my friends who were lifeguards at the beach. There was nothing better than a pumpkin muffin in the morning and then a run on the beach. You feel like your new day is bright.

• Cooking spray
• 1 cup wheat flour
• 1 cup whole – grain pastry flour
• 1 teaspoon baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 1/8 tsp ground nutmeg
• ¾ cup dark brown sugar
• 3 tablespoons molasses
• ¼ honey
• 2 large eggs
• 1 cup canned pumpkin
• 1 tsp vanilla extract
• ¾ cup skim milk

• Preheat the oven to 400 degrees F.
  
• Coat 12 muffin tins with cooking spray
  
• In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
  
• In a large bowl, whisk the sugar molasses, honey, 1 egg until combined.
  
• Add the other egg and whisk well.
  
• Whisk in pumpkin and vanilla.
• Whisk in the flour mixture in 2 batches, alternating with milk. Whisk until well combined.
  
• Pour the batter into prepared muffin pan
  
• Bake for 20 minutes until a wooden toothpick can enter the center.
  
• Let it cool and the enjoy!