Mighty Muffins: Pumpkin Version

I posted about the recipe for Mighty Muffins last month. I decided that with Fall on the way, it was time to make a pumpkin version. These muffins are so moist and delicious. The best part is that they are healthy and easy to make. Mighty Muffins are flourless and made with oat bran. Instead of sugar, the recipe calls for raw honey. I actually substitute 1/4 cup agave nectar for the honey. I have used hemp milk several times instead of milk. For the pumpkin muffins, I used an equal amount of pumpkin instead of applesauce. I also substituted vanilla bean paste for the vanilla extract. My next batch will have chocolate chips instead of raisins and walnuts. Hmmm....butterscotch chips may taste good too!!! Here is the original recipe:

Dee's Mighty Muffins
from OH Magazine

Ingredients:

2 c. raw oat bran
2 1/8 t. baking powder
1 T cinnamon
1/2 t. nutmeg
1/2 t. salt
1 c milk
1/2 c unsweetened applesauce
2 egg whites
1 t vanilla
1/2 c raisins, walnuts and honey

Preheat oven to 400. Combine dry ingredients in a large mixing bowl. Combine wet ingredients in another bowl. Add wet to dry and mix. Add rest of ingredients and stir. Bake for 10 min. Reduce temperature to 350 and bake for 10 more minutes.
makes about 10-12 muffins