Spiced Pumpkin Muffins

1/2 Cup of sugar
1/2 Cup light brown sugar, packed
6 tbsp unsalted butter, room temperature
2 tsp cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp vanilla extract
2 large eggs
2 large egg whites
1 1/4 Cups canned pumpkin
2 1/2 Cups of whole white-wheat flour
1/2 Cup of milk

1/2 Cup raisins or nuts, *
optional
Set the oven temperature to 350 degrees allowing the oven to preheat.

Line 20 muffin tin cups with paper liners or spray well with a non stick cooking spray.

Place the white and brown sugars into a mixing bowl.

Add the butter.

Sprinkle in the cinnamon, ginger, cloves, baking powder, baking soda and salt.

Pour in the vanilla and beat with a hand held mixer on medium speed for 2 minutes or until just blended together.

Add the whole eggs, one at a time, beating after each addition.

Add the egg whites and beat until blended in well.

Add the pumpkin and beat in on low speed until just blended in.

Add the flour 1/3 at a time and alternate with the milk half at a time, beating until just blended in.

Transfer the batter to the prepared muffin cups filling each cup about 2/3 full.

Bake the muffins for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool for 5 minutes in the pan then remove to a wire rack to continue cooling.