1 cup whole wheat or whole grain flour
½ white unbleached flour
2 tsp cinnamon
½ tsp ground nutmeg
2 tsp baking soda
½ tsp salt
1 ½ cups canned organic pumpkin (make sure there is only pumpkin in the ingredients list)
1/4 cup extra virgin olive oil
1 ¼ cup maple syrup or ¾ cup agave nectar
1 Tblsp vanilla extract
½ cup walnuts or pecans, chopped
Preheat oven to 350. Mix dry ingredients together in a bowl.
In a separate bowl, mix all wet ingredients. Fold in the wet ingredients, (and fold in nuts if using) into the dry ingredients and spoon into paper-lined muffin or greased muffin tins.
Bake for 20 minutes or when toothpick inserted comes out clean. Remove to cool. Store completely cooled muffins in sealable plastic bags in the freezer and pack in the kids lunch EnJoy!