1 ½ cups whole grain flour 1 cup canned pumpkin pie mix 1/3 cup olive oil 1 ¼ cups plus 1 tablespoon sugar separate 2 large eggs 1 teaspoon baking powder 1 teaspoon pumpkin pie spice ½ teaspoon baking soda ½ teaspoon salt Cinnamon-Sugar Mix 1 teaspoon cinnamon 1 tablespoon sugar separate
* For an extra kick of protein throw in ¾ cup of walnuts
Place oven rack in middle position and preheat to 350˚F. Put liners in muffin cups.
Mix together pumpkin, oil, 1 ¼ cup sugar, eggs, pumpkin pie spice, baking soda, baking powder, and salt in a large bowl until smooth, then sift in the whole grain flour.
In an empty muffin liner combine the 1 tablespoon of sugar and 1 teaspoon of cinnamon. The muffin liner is much easier to use and can just be thrown away when finished!
Once you are finished mixing fill each liner ¾ full and sprinkle the tops with the cinnamon-sugar mixture. Bake 20-25 minutes, the tops should be golden brown and raised slightly higher than the rim for the liner. You can use a tooth pick to check the middle of the muffin as well; when it comes out clean they are ready!
Cool in the pan for 5 minutes and then transfer to a plate or rack to finish cooling (if you can wait that long).
Healthy Hint #1— I have been known to devour an entire batch myself to avoid this wrap them up with Saran wrap the second they are cooled off. You will be less likely to eat more if they are already put away.
Healthy Hint #2 — When I cook these muffins I use all organic products, they are even more yummy!
Tell me how this works for you!