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Pumpkin Muffins (makes 16)
1 1/2 cups whole wheat pastry flour 1/4 cup ground flaxseed
3/4 cup packed brown sugar
1 1/4 teaspoons pumpkin-pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup canned pumpkin
1/2 cup plain low-fat yogurt
1/2 cup egg substitute
1/4 cup canola oil
1/4 cup applesauce 1/4 cup chopped walnuts
Cooking spray
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine dry ingredients in a large bowl, stirring with a whisk.
Combine pumpkin and the next 4 ingredients (through applesauce) in a medium bowl, stirring with a whisk. Add pumpkin mixture to flour mixture, stirring just until moist. Stir in walnuts.
Spoon batter into 16 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Cool muffins in pans 5 minutes on a wire rack; remove from pans. Cool completely on a wire rack.
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