How Fast Time Flies. Esp when theres fun goin on.

MMMMM Muffins.

Here's a recipe I found and changed up to my (and my roomates) liking. SOOOO moist and perfectly springy. Mmmmm.

Honey Wheat Pumpkin Muffins.

Ingredients

• 
  
• 1 1/2 cups whole wheat flour
• 1/2 cup packed brown sugar
• 3/4 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp ginger
  
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 eggs
• 1 cup canned pumpkin puree
• 1/2 cup unsweetened applesauce (almost 1/2 cup full then add dash macadamia oil)
  
• 1/4 cup honey, 1/4 cup organic (Trader Joe's I use) turbinado raw sugar
  
• 1/2 cup chopped walnuts (optional)
  

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners.
2. In a large bowl, stir together the whole wheat flour, brown sugar, spices, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, applesauce and honey/sugar. Mix just until the dry ingredients are absorbed. Spoon into muffin cups so they are about 2/3 full.
3. Bake for 18-20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.
4. Eat the goodness.