Whole Wheat Pumpkin Muffins

• 1 egg
• 23 cup sugar
• 1 (1 3/4 cup) canmashed plain pumpkin
• 1 teaspoon vanilla extract
• 23 cup nonfat milk
• 1 12 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 12 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 12 teaspoon pumpkin pie spice
• 12 cup chopped walnuts

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.
4. Note: Do not use paper muffin cups; muffins will stick.
5. Cream egg and sugar with electric mixer until thickened, about 3 minutes.
6. Stir in pumpkin, vanilla, and milk until well-mixed.
7. Gently stir in flour, baking soda, baking powder, salt, and spices until combined.
8. Do not over-mix.
9. Stir in walnuts.
10. Drop batter into prepared muffin pan, filling cups about 3/4 full.
11. Bake in pre-heated oven for 25-30 minutes, or until cake tester inserted in the middle of muffins comes out clean.

egg, sugar, pumpkin, vanilla, nonfat milk, whole wheat flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, pumpkin pie spice, walnuts

Taken from www.food.com/recipe/whole-wheat-pumpkin-muffins-354560 (may not work)