Pumpkin Walnut Muffins

I'm finally getting around to trying out some vegan(ish) and nutritarian(ish) muffin recipes.  Mostly, these are for the kids' to have as breakfasts or desserts or to carry with them for on-the-go eating. 

Sorry about the picture quality - the iPhone and I are still getting used to each other. 

 

 

 

Up close, you can see the bits of pumpkin seeds and walnuts

 

 

 

RECIPE:

 

 

• 1-3/4 cup any flour  (we used 1/2 oats and 1/2 whole wheat for our first batch, all oats for the next)
• 1/2 tsp baking powder  (optional - was fine without)
• 1 egg or 1 flax egg
• 1/2 cup plant milk (unsweetened)
• 1 cup canned pumpkin (unsweetened)
• 1 large apple, minced, or 1/2 cup applesauce
• 1/2 cup sweetener  (raisins, minced dates) or 1/4 cup concentrated (molasses, date syrup/sugar)
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 cup finely chopped walnuts
• 1/4 cup finely chopped pumpkin seeds

Mix the dry ingredients, then the wet, then combine.  We like to blend the raisins or dates with the plant milk in a food processor or blender, but you don't have to take that step.   Mix until just combined, bake for 35-40 minutes at 350 degrees.