Pumpkin Muffins

1 cup all-purpose flour
1 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 tbsp. brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 cup canned pumpkin
1/2 cup milk
1/4 cup butter, melted
2 tbsp. maple syrup
1/4 cup egg substitute

Preheat oven to 400 degrees. Combine flours, baking powder, baking soda, salt, brown sugar, cinnamon, and nutmeg in a large bowl, stirring well.

In a separate bowl, combine pumpkin, milk, butter, syrup, and egg substitute, stirring well.

Add liquid ingredients to dry ingredients, stirring just until dry ingredients are moistened. Do not over-stir.

Spray muffin pans with cooking spray. Spoon batter into pan, filing 2/3 full. Bake at 400 degrees or until lightly browned. Allow to cool slightly, then remove from pans.