Pumpkin Spice Muffins

 Having defrosted some pumpkin puree for the dog biscuits, I was searching for a muffin recipe to use up some more.  I came across the original on Allrecipes.com but found myself changing it so much that it became my own.  This recipe is low-fat and not too sweet.  They should freeze well and  since it makes 18 muffins, I will be able to use them in lunches or for a quick breakfast in the week ahead.

Pumpkin Spice Muffins

1 cup all-purpose flour
1 cup wheat flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
2 tsp. nutmeg

2 eggs beaten
1 cup pumpkin puree
1/2 cup white sugar
1 1/2 cup unsweetened applesauce
2 Tbsp. vegetable oil
1 tsp. rum extract (could also use almond or plain vanilla.)

Preheat oven to 350 degrees.
Line muffin tins with paper liners or spray with non-stick cooking spray. (Since these are low fat, they will stick to the paper liners.  I used paper but next time with oil the muffin tins.)  
Combine all the dry ingredients in medium bowl
In a separate bowl, beat the eggs with a folk.
Add the remaining wet ingredients and blend well.
Mix the wet and dry ingredients and stir until just blended.  Do not over stir.
Fill the muffin tins 2/3 to 3/4 full.
Bake for 25 to 30 minutes or until muffins are done. 
Let cool slightly. Remove from tins and let cool on cooling rack.

Note:  If you are using your own canned or frozen pumpkin and/or applesauce, you may need to increase the flour or decrease the amount of pumpkin or applesauce that you are using due to differences in water content.  The original recipe used 2 cups applesauce which would have made this way too runny, since I was using my own frozen pumpkin with contains more liquid than the store bought.