100% Whole Wheat Pumpkin Muffins

1 can (15 ounces) pure pumpkin
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon pumpkin pie spice
3/4 cup dark brown sugar
1/2 cup neutral-tasting oil (I used canola)
2 large eggs, lightly beaten
1 cup whole wheat flour
2 tablespoons cornstarch
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

For mini muffins, cook for 10-12 min

Chocolate chips, walnuts or pecans welcome

Preheat oven to 425 degrees. Line a muffin tray with liners.

In a skillet, heat the pumpkin and spices over medium heat for about 3 minutes, stirring occasionally. Transfer to a bowl and add brown sugar, whisking to combine. Add the oil, then slowly add the eggs.

In a medium bowl, whisk the remaining ingredients (dry ingredients). Whisk in the pumpkin mixture, just until combined.

Portion out the batter into the muffin cups, about 2 tablespoons each. Bake for 15 to 18 minutes, until golden and an inserted toothpick comes out clean. Let the muffins cool in the pan for a few minutes, then finish cooling them on a rack. Store in an airtight container.

Serving Size: Makes 12 Regular Sized Muffins or 24 Mini's