Pumpkin Spice Muffins
Sweetened with maple syrup and applesauce, with the benefits of flax seed and whole wheat flour, these muffins are a great option for breakfast on the run or a quick snack.
Ingredients
1 1/2 cups whole wheat flour
2 tablespoons milled flax seed
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon each: ground nutmeg, allspice and ginger
1/2 teaspoon salt
3/4 cup pure maple syrup
3/4 cup applesauce
1/2 cup egg whites
1 cup FARMERS MARKET organic pumpkin puree
1 teaspoon vanilla extract
Directions
Preheat oven to 325°F and grease the wells of a 12-well standard muffin tin. Alternately, use silicone muffin molds, which do not need to be greased. In a large bowl, combine flour, flaxseed, baking soda, baking power, cinnamon, cloves, nutmeg, allspice, ginger and salt.
In a second large bowl, blend together maple syrup, applesauce, egg whites, pumpkin and vanilla. Add wet ingredients to bowl with dry ingredients and stir just until uniformly moistened. Divide batter between 12 muffin wells and bake 25 minutes, or until tops spring back when lightly touched.
Serves 12
