Whole Wheat Pumpkin-Applesauce Muffins

Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line the cups with paper muffin liners.

Whisk together the flour baking powder baking soda salt and pumpkin pie spice; set aside. Combine the brown sugar white sugar oil applesauce pumpkin buttermilk and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans if desired.

Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.