Pumpkin Muffins

1 3/4 cups whole wheat pastry flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
1/2 cup light brown sugar
1 cup cane sugar
1 can pumpkin puree
1 teaspoon vanilla
1/2 cup butter, melted
Confectioner’s sugar

1. Whisk the flour, baking soda, cinnamon, ginger, salt, and nutmeg in a medium bowl.
2. In a separate large bowl, beat the eggs, sugar, vanilla, pumpkin, and melted butter together until smooth. Add the dry ingredients and mix together just until evenly incorporated.
3. Heat oven to 375°F and spray 2 muffin tins with cooking spray. Fill each cup of one pan about 3/4 full. There will still be some batter left after you fill one pan; you should end up with about 16 filled cups. Bake for 22-25 minutes, until a cake tester or toothpick inserted in the center comes out clean. Let cool and dust with confectioner’s sugar, if desired.