Pumpkin Muffins

Servings: 12

1 1/2 cup all-purpose flour (whole wheat or kamut work well too)
1 1/4 tsp. baking powder
1 15 oz. can pumpkin
1/3 cup vegetable oil (coconut oil works well)
2 large eggs
1 1/2 tsp. pumpkin pie spice
1 cup Zsweet®
1/4 cup brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped walnuts

Preheat oven to 350°.  Put paper muffin cups in a 12 muffin pan.

Whisk together flour and baking powder in a small bowl.

Mix together pumpkin, oil, eggs, pumpkin pie spice, Zsweet®, brown sugar, baking soda and salt together in a large bowl until smooth.  Fold in flour mixture until just combined.

Divide batter among muffin cups and sprinkle with walnuts.

Bake until a toothpick inserted into a muffin comes out clean, 25-30 minutes.

Cool in pan on a rack for 5 minutes and then remove them from the pan and cool on rack. 

Nutrition Facts:

Serving size: one muffin

Per serving
Calories   168.5
Total Carbs   36.1 g
Dietary Fiber   1.9 g
Sugars   5.7 g
Total Fat   8.7 g
Saturated Fat   1.3 g
Unsaturated Fat   7.4 g
Potassium   171.3 mg
Protein   3.5 g
Sodium   164.1 mg