Carole's Pumpkin Muffins

• 1 cup cooked mashed pumpkin or canned pumpkin - Produce or Aisle 2
• 1/2 cup oil or soft butter - Aisle 2 or 1
• 1/2 cup honey - Bulk Aisle 2
• 2 eggs - Aisle 1
• 1-3/4 cups whole wheat pastry flour - Aisle 2
• 1 tsp. baking soda - Aisle 2
• 1 tsp. Rumford aluminum-free baking powder - Aisle 2
• 1/2 tsp. salt - Aisle 2
• 1/2 - 1 tsp. ground cinnamon - Herbs & Spcies
• 1/4 - 1/2 tsp. ground nutmeg - Herbs & Spices
• 1/3 cup water
• 1/2 cup chopped nuts, optional - Bulk Aisle 5
• Organic Olive Oil Spectrum Skillet Spray - Aisle 3

Preheat oven to 350 degrees fahreneheit. Beat oil and honey together in a bowl; add eggs; mix well. Combine dry ingredients in another bowl. Add dry ingredients and water to honey mixture. Mix in pumpkin and nuts. Spray muffin pan cups with skillet spray. Spoon batter into muffins cups and bake 20-25 minutes. Tiny muffins will take less time to bake.

Vegan Variation: Use oil rather than butter. Eliminate the eggs and honey. To the dry ingredients, add 1/4 cup additional flour and 1 tsp. additional baking powder. To the liquid ingredients, add 6 tbsp. additional water.