Whole Wheat Pumpkin Walnut Muffins

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Preheat oven to 400°F

In a large bowl or mixer, add:

4 C Whole Wheat Flour

¼ C Flax Meal

3 C Sugar

1 C Oil (I use Saffola)

6 Eggs

29 Oz Pumpkin Puree (equal to one large can)

1 C Water

1 T Baking Powder

2 t Baking Soda

2 T Pumpkin Pie Spice (you can use a little less)

2 t Salt

Mix well, then add:

2 C Chopped Walnuts

Mix well then let stand for 5-10 minutes.  Use a standard sized ice-cream scoop and scoop the mixture into cupcake lined muffin tins, buttered muffin tins, or silicone baking cups.

Bake for 15-17 minutes or until a toothpick comes out clean. The tops should be golden brown. I actually like them best when I bake them for about 3 minutes after the toothpick comes out clean. Pumpkin is so moist that it takes a while to bake out that extra moisture. If you're using a convection oven  I usually reduce the heat to 375°F and then bake for the same time.

Let cool for a few minutes after removing them from the oven and then pop them out onto a couple of cooling racks. DO NOT COVER these muffins to save some for later. It traps in the moisture and they get all gooey.  It's better to leave them uncovered and maybe just stick them in a cupboard or cool oven for later.