Pumpkin Muffins

The weather has started to move into its Autumnal pattern here in Nebraska, and harvest is happening all around us. Fall in our house means the return of pot roast, chili, lasagna, and all of the yummy cool weather baked goods we can handle. This pumpkin muffin recipe is perfect for school days, as they freeze and thaw beautifully, and the kids beg for them!

What you'll need to make 24 muffins:

3 1/2 cups flour (I use 1/2 whole wheat and 1/2 white whole wheat so that they are whole grain, but you can use any kind you prefer)
1/2 cup milled flax seed
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
3 teaspoons pumpkin pie spice (or to taste)
2 cups pureed pumpkin (canned or homemade, or you can also sub in sweet potato!)
1 cup sugar (I prefer brown)
1/2 cup applesauce
1 cup fat free vanilla yogurt (or plain yogurt and a teaspoon or so of vanilla)
4 eggs
1 cup raisins, unsweetened coconut flakes, or nuts (omit if you don't like them!)

First, combine the dry ingredients in a large bowl.

 Next, mix in the wet ingredients until well incorporated. The batter will be quite dense, but we can't all be perfect.

Then fold in your raisins, coconut, and/or nuts.

Fill lined muffin cups 2/3 full with batter. If you like your muffins to look pretty, consider sprinkling them with some coconut. Coconut makes me happy.

Bake in an oven preheated to 350 degrees for 16-18 minutes, or until a toothpick inserted in the center comes out clean.

Engage nom.