Whole Wheat Pumpkin Muffins

Fall is here and that means pumpkins!! Canned pumpkin, carved pumpkins, pumpkin seeds, pumpkin spiced lattes... the possibilities are endless!! In order to start the season off right, I made HEALTHY pumpkin muffins.  I made them in my new mini muffin tin one night after work.  The apartment smelled awesome!

You will need:

1/2 c. vegetable oil

2 eggs

1 2/3 c. whole wheat flour

1 1/4 c. sugar

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1/4 tsp. baking powder

1/3 c. water

1 c. canned or homemade pumpkin puree

1 tsp. baking soda

1/2 tsp. salt

Chopped Walnuts

Preheat oven to 350.  Combine eggs, oil, water and pumpkin puree (use straight pumpkin, not pumpkin pie mix). Sift dry ingredients together and gradually beat into first mixture.

Pour into greased mini muffin pans.  Top each with a few pieces of chopped walnuts. Bake for 10-12 minutes. Makes about 36 mini muffins.

** I love adding the nuts to the muffins for a little something extra. You can add any type of nut or even dried fruit to this recipe. This went great with my morning coffee!