The Great Pumpkin Muffins

This recipe is an oldie but a goodie. I look forward to "pumpkin season" every year to make them!

Ingredients:
1 cup all-purpose flour
3/4 cup whole wheat flour
3 tbsp of agave nectar (or maple syrup)
2 tsp baking powder
1 tsp pumpkin pie spice
1/4 tsp baking soda
1/8 tsp salt
1 beaten egg
3/4 cup soy milk
2 tbsp melted butter
1/2 cup canned pumpkin


Preheat oven to 375 degrees. In a large bowl stir together flour, agave nectar, baking powder, pumpkin pie spice, baking soda and salt. In a small bowl combine egg, soymilk, and butter; stir in pumpkin. Add to flour mixture and stir until moistened. Spoon batter into muffin cups, filling each about 2/3 full. Bake in the oven for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Serve warm. Makes 12 muffins or double the recipe for a bigger batch!


Healthful Hint: For vegan muffins replace the butter and egg with applesauce.

YUM IT UP: Add nuts and raisins for a more complete muffin. Or turn it into a cupcake with a creamcheese frosting! (creamcheese mixed with maple syrup and a bit of butter too!)