Pumpkin and Spice Muffins (Healthy!)

Taken from Taste of Home, Oct/Nov 2008

• 1 1/4 cups all-purpose flour
• 1/2 cup flaxseed meal or wheat bran (or wheat germ)
• 2 teaspoons pumpkin pie spice (or 1 1/2 tsp ground cinnamon plus 1/2 tsp each ground ginger and nutmeg)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup canned pumpkin puree
• 1/2 cup plain yogurt
• 1/2 cup honey (or maple syrup, however I prefer the honey)
• 1/4 cup butter, melted
• 1 egg
• 1 teaspoon vanilla
• 1 cup finely grated carrot
• 1/2 cup miniature semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Directions:

1. Preheat oven to 375 degrees. Spray a 12 cup muffin tin with cooking spray and set aside.
2. In a medium bowl, combine flour, wheat bran or wheat germ, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, whisk together pumpkin, yogurt, honey, butter, egg and vanilla. Stir in carrots.
4. Add dry ingredients to wet ingredients and stir using a wooden spoon just until moistened. Fold in chocolate chips (and walnuts, if using). Batter will be thick.
5. Divide batter evenly amonf 12 mufin cups. Bake on middle oven rack for 20-22 minutes, or until a wooden pick inserted in center comes out clean.
6. Cool on a wire rack.

I love these muffins! So moist and healthy.


Read more: http://www.food.com/recipe/pumpkin-and-spice-and-everything-nice-muffins-364056#ixzz1ch6fYaER