An Ode to Fall: Sugar Pumpkins - Part II

Pumpkin muffins are up next because who doesn't love a little punch of fall in the morning with your cereal? Always on the quest to find guilt-free sweet things (it's true - even says so in the interests portion of my resume) I am constantly looking for ways to cheat and use healthy ingredients instead of endless oils and sugar. I have to say these are a slam dunk.

Pumpkin Muffins
2 c. whole wheat flour
1 1/2 t. cinnamon
1 t. baking soda
1/4 t. baking powder
1/2 t. salt
1 c. sugar
3/4 c. apple sauce
3 eggs
1 t. vanilla
3 c. fresh shredded pumpkin
3/4 c. walnuts or pecans (optional)

Preheat the oven to 325F. Stir together flour, cinnamon, soda, powder, and salt in a large bowl. In a separate bowl, mix together sugar, apple sauce, eggs, and vanilla. Once mixed, combine the two bowls and stir to mix. Fold in shredded pumpkin and nuts (if you are using them). Pour into muffin tin and bake for 25 - 30 minutes or until knife comes out clean when inserted into the center of a muffin.

The secret? I used the amazing apple sauce I made and canned during apple week. Chock full of spices and cinnamon, this addition to the muffins put them over the top in the flavor category.