Pumpkin Spice Muffins

Makes 12 muffins

        nonstick cooking spray
2     cups unbleached, all-purpose flour
½    teaspoon kosher salt
1     teaspoon baking powder
¼    teaspoon baking soda
½    teaspoon ground cinnamon
¼    teaspoon ground nutmeg
¼    teaspoon ground allspice
½    cup vegetable oil
1½  cups granulated sugar
¼    cup packed light brown sugar
1     cup pumpkin purée
1     teaspoon pure vanilla extract
2     large eggs, room temperature
½    cup toasted, chopped walnuts

Nutritional information per muffin:
Calories 342 (34% from fat) • carb. 54g• pro. 5g • fat 13g • sat. fat 2g • chol. 31g• sod. 197g • calc. 13mg • fiber 2g

1. Preheat oven to 375°F with the rack in
the middle position. Lightly coat a regular
12-cup muffin pan with nonstick cooking
spray; reserve.
2. Put the flour, salt, baking powder and
soda, cinnamon, nutmeg, and allspice in
a medium mixing bowl. Mix on Speed 1until well combined, about 40 seconds.
Reserve.
3. In a large bowl, mix the oil, sugars,
pumpkin, and vanilla extract using Speeds
2 to 3. Gradually add the eggs, using
Speed 1, until well incorporated.
4. While mixing on Speed 2, gradually
add the dry ingredients to the sugar/
oil/pumpkin mixture. Once almost fully
mixed in, add the walnuts and gently mix
until just combined. Spoon evenly into
prepared muffin cups.
5. Bake in the preheated oven for about 18
to 20 minutes, or until a cake tester comes
out clean.