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For all my pumpkin lovers out there, here is another recipe. These bite size muffins are perfect any time of day; in the morning, with your afternoon tea or a sweet treat after dinner. They’re packed with fiber from the whole wheat flour, contain a ton of omega 3s from the flaxseed and walnuts of course I’ve already mentioned all of the benefits of pumpkin. Enjoy and share these little guiltless delights!

Mini Pumpkin Walnut Muffins-Makes 48 muffins

1 ¾ C White Whole Wheat Flour
1 Tbsp. Baking Powder
1 Tbsp. Pumpkin Pie Spice
¼ tsp. salt
1 ¼ C Pure Cane Sugar
1 C Pureed Pumpkin
½ C Vegetable Oil
½ C Soymilk
2 Tbsp. Pure Maple Syrup
1 Tbsp. Flaxseed meal
1 tsp. Vanilla Extract
¾ C Chopped Walnuts

In a small bowl, mix together flour, baking powder, spices and salt.  In a larger bowl mix together sugar, pumpkin, oil, milk, maple syrup and vanilla until most lumps are gone.  Fold the dry ingredients in 3 additions. Add the walnuts and incorporate well.  Use a teaspoon to fill muffin tins and bake at 400 degrees for 12-15 minutes.