Pumpkin Muffin Recipe

I thought I would share the recipe for the muffins I mentioned in my previous post. Give them a try, they are delicious and a healthy breakfast treat.

1 3/4 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 cup sugar
1/2 teaspoon salt
1 cup pumpkin
1/2 cup low fat buttermilk (can substitute almond milk with 1 tablespoon lemon juice)
2 tablespoons butter
2 eggs
2 tablespoons flaxseed
1/2 cup chopped walnuts (plus more for topping)

(For a sweeter treat, mix in 3/4 cup chocolate chips!)

Preheat oven to 350 degrees.  Combine all dry ingredients in a separate bowl, then whisk together the wet ingredients in another bowl. Add the dry ingredients to the wet and stir until combined. Pour batter into cupcake paper-lined muffin trays. Sprinkle muffin tops with walnuts.

Bake for 30-35 minutes or until lightly browned. Enjoy!