Easy Pumpkin Muffins

By devogirl

Ingredients

• 2 cups whole wheat pastry flour
• 1/2 cup Sucanat
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/4 teaspoon salt
• 8 ounces solid-pack pure pumpkin
• 1/2 cup water
• 1/3 cup applesauce
• 1/2 cup chopped pecans (optional)

Preparation

Step 1

1) Preheat oven to 350F.
2) Line a 12-cup muffin pan with paper liners (or use a nonstick pan).
3) Mix together the flour, Sucanat, baking powder, baking soda, and spices in a large bowl. Add pumpkin, water, applesauce, and pecans and stir until just mixed.
4) Fill the prepared muffin cups to the top and bake 25-30 minutes, until the tops bounce back when lightly pressed. Remove from the oven and let stand 1-2 minutes; then remove the muffins from the pan. Cool for 30 minutes before eating and then store in an airtight container.