These moist and flavorful muffins are ideal for breakfast, as a treat for lunch or a mid-afternoon snack.

Pumpkin Spice Muffins

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup milk
1/3 cup lowfat buttermilk
1/3 cup lowfat ricotta cheese
1 large egg
1 egg white
2 tablespoons vegetable oil
1 tablespoon vanilla extract
1/2 cup canned pumpkin

1. Preheat oven to 375°F (190°C). Line a muffin pan with paper muffin cups and lightly coat them with vegetable or canola oil cooking spray.
2. In a large bowl combine together flour, sugar, brown sugar, baking powder, baking soda, nutmeg, cinnamon, ginger and salt. Set aside.
3. In a separate bowl combine milk, buttermilk, ricotta cheese, whole egg, egg whites, canola oil, vanilla extract and pumpkin; whisk together until smooth. Pour into dry ingredients and mix just until all ingredients are moist. Spoon batter into prepared muffin cups, filling to about 3/4th full.
4. Bake for approximately 20 minutes. Muffins should be light golden brown and a cake tester inserted into the center should come out clean. Remove from oven; cool in pan for 10 minutes before removing to cool completely. Store in an airtight container.

Makes 1 dozen muffins.