1 cup all-purpose flour
3/4 cup whole wheat flour
2 tsp ground allspice
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger

1 cup canned pumpkin puree (not pie filling)
3/4 cup packed brown sugar
1/2 cup vegetable oil
2 eggs, lightly beaten
1 tsp vanilla
1/3 cup water (approx.), divided
1/2 cup chopped pecans or walnuts

1. In a small bowl, combine all-purpose flour, whole wheat flour, allspice, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.

2. In a large bowl, whisk together pumpkin, brown sugar oil. Whisk in eggs, vanilla and half of the water. Fold in flour mixture (do not overmix). If batter is too thick, stir in the remaining water, a little at a time. Fold in pecans.

3. Spoon batter into a lined muffin tin.

4. Bake at 350 for 25 minutes or until top is firm to the touch and a tester comes out clean. Makes 12 muffins.