pumpkin muffins...on the lighter side

i've been trying to make healthier choices lately...but its hard.  you see...this is the BEST baking season EVER!  the apples, the pumpkins...the candy!   next to baking christmas cookies, this is when i love to bake the most.   i had some leftover canned pumpkin after last weeks pumpkin chip cookies for the reunion.  lately with money being tight, i hate to waste anything.   hubs is not big on pumpkin at all, so i knew it would be me handling the bulk of these babies.  i stumbled upon a recipe at allrecipes.com(where else?!)  however, it wasn't exactly what i was looking for, so i just used it as an outline.  here we go...
Pumpkin Muffins(makes 18 muffins)

1 1/3 c all purpose flour
1c plus 1 tbs whole wheat flour
2 c sugar
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp ground cloves
3 eggs
1/2 of 29 oz canned pumpkin
1/2 c unsweetened apple sauce
3/4 c butterscotch chips1/2 c chopped walnuts


pre heat oven to 350.  grease muffin tins or line with papers.  in a large bowl combine sugar, eggs, pumpkin and applesauce.  in a medium bowl combine all dry ingredients and spices.  next,  incorporate  the dry and the wet.  add butterscotch chips and walnuts(or if you'd like, use your own additions: raisins, pecans, craisins etc!)   scoop into muffin tins and bake for 30-35 mins, or until toothpick comes out clean. 


9 of these muffins fit comfortably in a large freezer bag.  now when i need a snack, i can just take one out and pop it in the microwave!! 


*feel free to use all whole wheat flour, all purpose, or use sugar substitute!  this recipe is easy to mix and match!