| 1 | c. whole wheat pastry flour |
| 3/4 | c. barley flour |
| 1/2 | c. Sucanat |
| 3 | tsp. baking powder |
| 1/2 | tsp. cinnamon |
| 1/4 | tsp. nutmeg |
| 1/8 | tsp. cloves |
| 1/8 | tsp. ginger |
| 1/4 | tsp. sea salt |
| 3/4 | c. pureed cooked pumpkin |
| 1/2 | c. nonfat milk |
| 1/4 | c. applesauce |
| 2 | egg whites or 1/4 c. egg substitute |
Heat oven to 400 degrees. Spray muffin cups with cooking spray or use liners sprayed with cooking spray; set aside. In large bowl combine dry ingredients. In small bowl combine wet ingredients; mix wet into dry ingredients just until moistened. Spoon batter into muffin cups. Bake 14-18 minutes or until toothpick tests done. YIELD: 12 muffins, no added fat (probably about 0-.5 g. fat per muffin).