Pumpkin Gingerbread Muffins

Yesterday was Thanksgiving & I loaded my plate with lots of veggies! I had oven roasted sweet potato & beets, steamed cauliflower & broccoli, mashed potatoes with mushroom gravy (from My Beef With Meat), & of course cranberry sauce. "Where was your protein?", all the meat eaters are asking. My answer - I made raw pumpkin-maple pie with baked oat crust from THE oh she glows COOKBOOK. It's packed with nut protein & pretty darned yummy too!

Then there was leftover pumpkin puree. What's a hen to do? A little research & merge a traditional pumpkin bread recipe with a vegan pumpkin muffin recipe & here it is!

Ingredients:

1/4 cup sugar (your choice)

1/4 cup molasses

1/3 cup canola oil

1 cup pumpkin puree

2 flax eggs (2 Tbs ground flax mixed with 6 Tbs water)

1 cup all purpose flour

1/2 cup whole wheat pastry flour

1 tsp baking powder

I tsp baking soda

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

pinch of salt

1/2 cup raisins

1/2 cup chopped walnuts

Method:

Prepare a 12 muffin pan & set aside. Preheat oven to 350F.

In a large bowl, make the flax eggs &  let rest a few minutes. Stir in the rest of the wet ingredients. Add the spices, raisins & nuts. Stir well. Add flours, baking power & baking soda. Stir gently just until all ingredients are combined. Fill muffin pan & bake at 350F for 30 minutes.