Pumpkin Cinnamon Spice Muffins

1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
3/4 cup brown sugar
1 cup canned pumpkin
1/4 cup liquid egg substitute
1/3 cup fat free milk
1/4 cup corn oil
3 ounces frozen unsweetened orange juice concentrate, thawed
vegetable cooking spray

Preheat oven to 400F. Sift together flours, baking powder, baking soda, cinnamon, cloves, nutmeg and allspice into a large bowl; add brown sugar. In a separate bowl, combine remaining ingredients, except cooking spray. Add wet ingredients to dry ingredients, stirring until just moistened. Spoon into 18 muffin cups coated with cooking spray; bake 14 minutes. Makes 18 muffins, 1 muffin each serving.

Nutritional Information per serving:
Calories: 99, Fat: 0.2 g, Cholesterol: 0 g, Sodium: 87 mg, Protein: 2.2 g, Carbohydrate: 22.6 g
Diabetic Exchanges: 1 1/2 Bread/Starch