Whole Wheat Pumpkin Muffins

3cups White Wheat Flour (High altitude add 1/3 cup more)

1 1/4 cups sugar (or you can replace with agave or stevia)

2 tsp Baking Powder

2 tsp Baking Soda
1 1/2 tsp. Cinnamon

1 tsp Salt

1/2 tsp Nutmeg

2 eggs (or egg-replacer or ground flax - 1T to 3T of water for each egg)

1 (15 ounce) Can Solid Pack Pumpkin (I use a small can which is 16 ounces)

3/4 cup Unsweetened Applesauce

1/4 cup Oil

1 1/2 cup Warm Water
You can add a cup of walnuts, which I love.  You can  also add a cup of chocolate chips.
We  used cinnamon chips and pecans in ours.  It was wonderful.

Mix together dry ingredients and wet ingredients separately. Then combine wet and dry ingredients. I use the Bosch bowl with the cookie dough paddles.  I add all the wet ingredients then I mix them, then I add the dry ingredients.  Do not over mix. Handle as little as possible once the wet and dry ingredients are combined. Then add Chocolate Chips or Walnuts to the mixture. Coat 12 average size muffin cups with nonstick cooking spray. Fill till heaping with muffin batter. Bake at 350 degrees F for 22-25 minutes or until toothpick comes out clean. Don't open the oven door, except near the end of the cooking time to check the cupcake. Let the muffins cool for 5 minutes before removing from the tins. Then let cool on a wire rack.  This recipe will make approximately 20 good sized cupcakes.  You will love these, they are the best.