Pumpkin Muffins

Ahhh.  Pumpkin season!  We love pumpkin!  It's an appropriate time to share my favorite super-delicious, moist, healthy pumpkin muffin recipe. 

Pumpkin Muffins

Preheat oven to 400F

1. Sift together:
1 cup whole wheat flour
¾ cup white flour
½ cup ground flaxmeal (adds Omega-3 and fiber)

2. Add:
1/3 tsp salt
½ cup sugar
1 ½ tsp baking powder
½ tsp nutmeg
½ tsp cinnamon

3. Stir until mixed well

4. Add:
3 eggs (this recipe also responds well to egg-replacer but as eggless bakers know, they don't keep as well, so eat them right away)
2 tbsp organic butter
1 cup organic whole milk
1 15 oz can 100% pure pumpkin
optional: 1 cup applesauce and/or 1/4 cup prune juice -- this will make them denser and moister

5. Mix well with fork or beaters/blender, then pour into muffin pans.

6. Bake until the toothpick comes out clean.  Mini muffins might take 15 minutes, larger muffins might take 25 minutes.  Check frequently so you don't overcook!