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Pumpkin Muffins

This recipe is like my regular healthy muffin recipe, only subbing a can of pumpkin for the banana and adding a little pumpkin pie spice or cinnamon.

Pumpkin Muffins

1/3 cup butter, melted
1 egg beaten 
1/2 cup Sugar or Honey, or just a few drops of Liquid Stevia
1.5 cup Whole Wheat Pastry Flour (or any combo of white/wheat)
3/4 cup Flax Meal  
1 tsp Baking Powder   
1 tsp Baking Soda
1/2 tsp Salt 

1/2 tsp - 1 tsp Pumpkin Pie Spice or Cinnamon
1 can Pumpkin
2 Apples, peeled and diced
Raw Pumpkin Seeds, if desired
Milk, optional

Preheat oven to 350*.  Prepare muffin tin with paper cups or spray with nonstick cooking spray.  Mix butter, egg and sweetener with electric mixer until combined.  Add dry ingredients; blend well.  Add milk a tablespoon at a time to moisten if needed.  Spoon into prepared muffin tin. Sprinkle a few pumpkin seeds on the tops, if desired. Bake 20-25 minutes until they just start to brown and spring back when you touch them.

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