Pumpkin Muffins

I awoke Halloween morning with the desire to make a fresh breakfast for myself and my husband. With our pumpkin carving party beginning at 11AM, I had a few hours to make a delicious breakfast. While the hubby slept, I went downstairs in my pjs (LOL) and prepared these muffins. The aroma was out of this world! The taste was just as sweet and amazing. I served these muffins alongside a veggie and cheese egg frittata baked in the oven. I highly suggest sharing this with your family or friends. Enjoy the declicious flavor of fall-pumpkin!

Health Plus: Did you know that walnuts are a great source of those all-important omega-3 fatty acids. The potential health benefits range from cardiovascular protection, to the promotion of better cognitive function, to anti-inflammatory benefits helpful in asthma, rheumatoid arthritis, and inflammatory skin diseases such as eczema and psoriasis.

Yielded 6 Large Muffins

Ingredients:

- 1 1/2 cups all purpose flour

- 2 eggs

- 1/2 cup packed brown sugar

- 1/2 cup raisins

- 1/2 cup chopped walnuts

- 3/4 cup canned pumpkin puree, organic

- 1/2 cup vegetable oil

- 1/2 cup honey

- 1 teaspoon pumpkin pie spice

- 3/4 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

Instructions:

1. Preheat oven to 350 degrees

2. Grease or line your muffins pan with paper liners.

3. In a large bowl or stand mixer, stir together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Mix well.

4. Add the eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Add the walnuts and raisins and mix well again.

5. Spoon into the muffin cups so they are 2/3 full

6. Bake for 18 minutes or until the tops spring back when lightly touched.
7. Serve with butter or pumpkin butter (in season now!)