yummy pumpkins

I'm participating in recipe swaps through Life As Mom because I'm interested in variety. I like to see recipes and then try my best to manipulate them into a healthier version for my family!!

My entry in the recipe swap is one I found in a cookbook my mom sent me. She always gets me a community cookbook each year from her church or from the local fire department. This one is yummmmmmy!

Fall Muffins (makes around 30 regular, 18-24 jumbo)

· 1 1/2 cups all-purpose flour
· 2 cups whole wheat flour
· 2/3 cup rolled oat
· 1/2 cup oat bran
· 4 teaspoons baking powder
· 2 teaspoons baking soda
· 1/2 teaspoon salt
· 4 teaspoons cinnamon
· 2 teaspoons ground ginger
· 1 teaspoon nutmeg
· 1 teaspoon pumpkin pie spice
· 3 ripe bananas, mashed
· 1 cup applesauce (the cinnamon applesauce makes it even better!)
· 15 ounces canned pumpkin
· 4 eggs, lightly beaten
· 1 cup granulated sugar
· 1 cup firmly packed brown sugar
· 1 cup chopped walnuts, toasted - optional

Preheat oven to 350 degrees F.
Grease or line muffin tins with paper liners.
Combine flours, bran, oats, baking powder, spices, baking soda and salt in a medium bowl.
Using whisk or spoon, stir until well mixed.
Combine remaining ingredients (except nuts) in a large mixing bowl; beat until smooth.
Gradually beat in flour mixture.
Beat just until combined.
Spoon into prepared pans or tins
Bake for 25 to 30 minutes, until toothpick inserted in the middle of the muffin comes out clean.
Remove muffins from pan and cool on wire rack as soon as they come out of the oven.