Nutty Pumpkin Muffins

As far as muffins go, I feel that this one is pretty healthy while still being delicious. Pumpkin is a super food. I then throw in ground flax seed, walnuts, a banana (if I have it), and use half whole wheat flour.

Lately I have been eating larger breakfasts. Which is good, because large dinners tend to lead to heartburn. So some eggs and one (or two) pumpkin muffins seem to hit the spot.

Nutty Pumpkin Muffins

¾ cup packed Brown Sugar

2 Eggs

¼ cup Butter, melted

1 overripe Banana (optional – if using reduce sugar by ¼ cup)

1 tablespoon ground flax seed

1 cup Pumpkin

½ cup buttermilk

1 cup white flour

1 cup whole wheat flour

2 tsp baking powder

1 tsp ground cinnamon

½ tsp allspice

½ tsp salt

¼ tsp ground cloves

½ -3/4 cup chopped nuts

(1/2 cup raisins – optional)

1.       Combine sugar,  eggs, butter and flax seed in a large bowl, beat until sugar dissolves.

2.      Add banana (optional), pumpkin and buttermilk. Bbeat until smooth

3.      Combine all remaining dry ingredients in a bowl. Add to pumpkin, stirring just to moisten the dry ingredients. Spoon into a greased muffin pan, filling about 2/3 full.

4.      Bake at 400 degrees for 25 minutes