Pumpkin Spice Muffins

Preheat oven to 375°F (190°C). Line a muffin pan with paper muffin cups and lightly coat them with vegetable or canola oil cooking spray.

In a large bowl combine together flour, sugar, brown sugar, baking powder, baking soda, nutmeg, cinnamon, ginger and salt. Set aside.

In a separate bowl combine milk, buttermilk, ricotta cheese, whole egg, egg whites, canola oil, vanilla extract and pumpkin; whisk together until smooth. Pour into dry ingredients and mix just until all ingredients are moist. Spoon batter into prepared muffin cups, filling to about 3/4th full.

Bake for approximately 20 minutes. Muffins should be light golden brown and a cake tester inserted into the center should come out clean. Remove from oven; cool in pan for 10 minutes before removing to cool completely. Store in an airtight container.