(Fairly) Healthy Pumpkin Muffins!

I bake all the time, but for some reason I haven't made any posts about good recipes.... so I'll start today!

These pumpkin muffins are based off of a recipe I found online... I changed them around to be a little more healthful and flavorful. I like 'em with strong spices :). They're not vegan.... (sorry Carolyn!) but an egg-substitute could be used to make them vegan-friendly!

The ingredients!!! And some baking entertainment... Mad Men on Mom's iPad, o' course.

Ingredients: 

1 c. canned pumpkin

1/2 c. applesauce

2 large eggs (or 3 egg whites, beaten)

3/4 - 1 c. honey (1 c. if you like them sweeter)

1/4 tsp cloves

2 tsp cinnamon

1/3 tsp nutmeg
a dash to a 1/4 tsp ginger (to taste)

1 3/4 c. white whole-wheat all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Yields about 16-18 regular-sized muffins.

~ Preheat oven to 350˚F.

~ Whisk together pumpkin, applesauce, honey, and eggs. Add in cloves, cinnamon, ginger and nutmeg.

~ In a separate bowl, stir flour, baking soda, baking powder, and salt.

~ Combine flour mixture with the wet ingredients. Stir until moist.

~ In lined muffin cups, fill batter 3/4 full.

~ Bake for 25-30 minutes, or until toothpick in the center comes out clean.

~ Cool for 5 minutes, then INDULGE!