Pumpkin Muffins
  • 1 1/2cups whole wheat flour
  • 1/2cup brown sugar (packed)cleaner option swap: sucanat
  • 1tsp pumpkin pie spiceor 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice
  • 3/4tsp baking powder
  • 1/2tsp baking soda
  • 1/2tsp salt
  • 2 large eggs
  • 3/4cup canned pumpkin puree
  • 2/3cup unsweetened applesaucetwo 4oz cups
  • 1/2cup vegetable oilcleaner option swap: coconut oil
  • 1/3cup chopped pecans or walnuts
  1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
  2. In a large bowl, mix whole wheat flour, sucanat, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center and add eggs, pumpkin, applesauce and oil. Mix just until the dry ingredients are absorbed. Fill muffin cups to the top with batter. Sprinkle with chopped pecans or walnuts. I sprinkled mine with a tough of cinnamon and sugar.
  3. Bake for 20-22 minutes, or until the tops spring back when lightly touched.