Pumpkin Muffins

2 large eggs

1/4 cup milk

1 cup vegetable oil

1/4 cup butter, melted

1 teaspoon pure vanilla extract

1 1/2 cups pumpkin puree

1 1/2 cups light brown sugar

1/2 cup granulated sugar

2 1/2 cups flour (we do half whole wheat, half white flour)

2 teaspoon baking soda

1 teaspoon salt

2 1/2 teaspoons ground cinnamon

1/2 teaspoon cloves

1/4 teaspoon nutmeg

2 Tablespoons ground flax (optional)

2 Tablespoons wheat bran (optional)

Preheat the oven to 350°F. Line a muffin pan with liners, and spritz with cooking spray. Beat the eggs until fluffy, then add the oil, butter, egg, milk, and vanilla extract, and beat together until well combined. Then add the pumpkin puree and continue mixing until thoroughly mixed. Add the brown and granulated sugar, and stir to combine. Add the remaining dry ingredients, and beat just until the flour is incorporated. Scrape down the sides, and make sure everything is mixed in. Spoon batter into muffin liners, and fill 3/4 full. Bake for 18 to 20 minutes. Test for doneness by inserting a toothpick into the center of the muffin. When the toothpick comes out clean, the muffins are done. Remove from pan and cool five minutes before serving. If freezing, cool to room temperature, then pack in an airtight container.