Categories: Breakfast, Muffins, Pumpkin

Ingredients

• 1 egg
• 2/3 cup sugar
• 1 (1 3/4 cup) can mashed plain pumpkin
• 1 teaspoon vanilla extract
• 2/3 cup nonfat milk
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon pumpkin pie spice
• 1/2 cup chopped walnuts

Directions

1. Position oven rack in center of oven.

2. Preheat oven to 400*F.

3. Place foil muffin cups in a 12-cup muffin pan; or spray muffin pan with cooking spray. Note: Do not use paper muffin cups; muffins will stick.

4. Cream egg and sugar with electric mixer until thickened, about 3 minutes.

5. Stir in pumpkin, vanilla, and milk until well-mixed.

6. Gently stir in flour, baking soda, baking powder, salt, and spices until combined.

7. Do not over-mix.

8. Stir in walnuts.

9. Drop batter into prepared muffin pan, filling cups about 3/4 full.

10. Bake in pre-heated oven for 25-30 minutes, or until cake tester inserted in the middle of muffins comes out clean.

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