Pumpkin Walnut Muffins

[mos]

Pumpkin Walnut Muffins
1 egg
1/2 cup pumpkin puree (canned or homemade)
1 cup milk
1/2 cup brown sugar
2 tbs canola oil
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
3/4 cup whole wheat flour
3/4 cup unbleached all-purpose flour
1/2 cup chopped walnuts
1/3 cup semisweet chocolate chips (optional)
Preheat oven to 375° and use non-stick cooking spray to spray your mini muffin tin.
To a large bowl, add egg, pumpkin puree, milk, brown sugar, oil, and vanilla extract and stir. Next, add baking powder, baking soda, salt, and cinnamon and whisk.
Add flour to the wet ingredients and stir.
Add walnuts and chocolate chips and stir again just until they are incorporated.
Spoon into mini muffin tins until about ¾ full.
Bake for 12 min or until golden brown and a toothpick inserted into the center comes out clean.

Let rest in the pan for 5 min then transfer to a wire rack to cool completely. Store in an air-tight container or bag. These freeze well for later use. Makes 12

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