Walnut Pumpkin Muffins

These Walnut Pumpkin Muffins are scaled down to make you 6 perfectly delicious baked treats. I tried to make them a little healthy (applesauce instead of oil, egg beaters instead of whole eggs) and they turned out just beautifully. The husband had his with a pat of cream cheese, but they definitely don't need anything except a willing stomach.

You'll Need:

3/4 c + 1 tbsp unbleached all-purpose flour

2/3 c white sugar 

1/4 tsp EACH: baking powder, baking soda, salt, cloves, nutmeg

1/3 tsp cinnamon

1 egg (or 1/4 c egg substitute)
1/2 tsp vanilla extract 

1/2 c canned pumpkin

3 tbsp applesauce

3 tbsp walnut gems

Preheat the oven to 350 degrees.

In a small bowl, combine the first set of dry ingredients - flour through cinnamon. In a second bowl, mix together the egg, vanilla, applesauce and pumpkin. Add the flour mixture to the wet ingredients gradually. Stir in the walnuts (or other nuts or no nuts!). Spoon into 6 greased muffin tins.

Bake at 350 degrees for 30-35 minutes -
the edges should be golden and slightly crisp.

Makes 6 lovely muffins - just enough for a quiet house.