Mini Pumpkin Muffins

This recipe is a delicious way to get healthy veggies into your little ones. They are eggless so they are also great for babes with egg allergies or those who choose to withhold whole eggs until an older age.

Ingredients:
1 3/4 cups all-purpose flour (I subbed 1/2 c flour for oat bran)
1/2 cup packed brown sugar (I subbed 1/3 cup agave nectar)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground nutmeg
3/4 cup canned pumpkin (not pie filling)
1/2 cup veg oil
2/3 cup milk (reduce to 1/3 cup + 2 tbsp if you used agave)

Instructions:

1. Preheat oven to 350*F. Line or grease a mini muffin tin.
   
2. In a large bowl, mix together flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
   
3. In another bowl, combine pumpkin, oil and milk until well-blended (just stirring it is fine.) Add to flour mixture and stir just until moistened and blended. Do not overmix.
   
4. Spoon batter into prepared muffin tin(s), filling to the top. Bake in preheated oven for 12-15 minutes.
   

Makes 24 mini muffins.

Recipe adapted from my friend Kristyne R.