Healthy, yet Tasty, Pumpkin Muffins

Healthy, yet Tasty, Pumpkin Muffins

Ingredients:

3 cups whole wheat flour
2 tsp. baking powder
2 15 oz. cans pumpkin
2/3 cups cooking oil
4 Tbls. flax seed meal combined with 12 Tbs. warm water
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground cloves
1/2 tsp. ginger
1/2 tsp. allspice
2 tsp. cinnamon
2 cups sugar
1 tsp. baking soda
1 tsp. salt

Topping:
1 Tbls. sugar
1 tsp. cinnamon

Combine flour and baking powder in a small bowl. 

In a large bowl combine remainder of ingredients (except topping) and mix thoroughly.  Add the flour mixture and combine until just mixed.

Fill muffin papers approximately 3/4 full.  Mix remaining 1 Tbls. sugar and 1 tsp. cinnamon and sprinkle over the muffins.  (If freezer cooking, place muffin tin in freezer for approximately 2 hours and then put muffins in bags.  Follow baking instructions below.)

If baking immediately, bake at 350 degrees for 25 minutes or until a toothpick comes out cleanly.

If from frozen, keep muffins frozen until ready to bake.  Place frozen muffin batter in a muffin pan, and bake at 350 degrees for approximately 35 minutes, or until a toothpick comes out cleanly.

Makes 32 muffins.

Food for Thought:
Another easy way to make this recipe a bit healthier for your unsuspecting children (and husbands) is to substitute pureed cooked vegetables (or even easier baby food veggies, preferably carrots, sweet potato, or squash), or applesauce for half of the cooking oil in the recipe.  They are still just as moist and flavorful with fewer fat calories and another dose of veggies or fruits for you.