Whole Wheat Pumpkin Muffins

I try to always make sure to eat fruits and vegetables when they’re in season and at their peak in flavor and nutrition, but there’s something about pumpkin being not readily available this time of year that makes me, of course…CRAVE it.

Luckily, there’s good old canned pumpkin puree that you can find year round. Yay! Combine that with whole wheat flour and agave nectar, and you’ve got yourself a winning muffin.

Makes 1 1/2 dozen (18 muffins)

INGREDIENTS:

3 cups whole wheat flour

2 teaspoons baking soda

1/2 teaspoon baking powder

2 teaspoons ground cloves

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

1 teaspoon allspice

1 teaspoon salt

2 cups organic pumpkin puree

2 cups organic agave nectar

2/3 cup vegetable oil

2 tablespoons molasses

3 large eggs

1 cup chopped walnuts

DIRECTIONS:

  1. Preheat the oven to 350 F and line muffin pans with paper liners
  2. Sift together the flour, spices, baking soda, baking powder and salt. Set aside
  3. In a large bowl, whisk together the pumpkin puree, eggs, molasses, and oil
  4. Add the flour mixture to the pumpkin mixture and mix just until combined
  5. Fold in the chopped walnuts
  6. Drop batter into muffin cups using a large ice cream scooper
  7. Bake for 20-25 min in preheated oven until tops spring back and toothpick comes out clean.  Do not overbake
  8. Devour warm out of the oven, at room temperature, or frozen and reheated in the microwave
I'm best warm with a pat of butter and a drizzle of honey
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