Pumpkin Muffins!!!

My daughter LOVES these pumpkin muffins. I usually make a batch and freeze 1/2 of the batter in a zip lock bag. When you thaw it, just cut a corner off the bag, and squeeze directly into your muffin pans--kinda like a pastry bag. Very simple, no clean up.

2 c. canned pumpkin (or 1, 15 oz can)
2/3 c. water
2/3 c. unsweetened applesauce
2 tsp vanilla
3 c. whole wheat flour (pastry flour is best)
2 c. maple syrup OR 2 c. sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg

Oven preheated to 350*
Spray 24 muffin cups w/ nonstick spray, or line the muffin tins with paper liners (sprayed with nonstick spray).

Mix together your pumpkin, water, applesauce, and vanilla at high speed. I just throw mine in the blender. Stir in maple syrup. If you are using sugar, do NOT add here.

Mix all your dry ingredients together in a large mixing bowl. Stir in your pumpkin mixture at low speed or with a large spoon. The secret to muffins is that you do not want to overmix your batter. Just mix until all ingredients are combined.
Throw the mixture into your muffin tins. You can sprinkle the tops with sugar, cinnamon, or add a few chocolate chips.
Bake 32-35 minutes, until a toothpick or knife inserted into center muffin comes out clean. Cool in the pan for 10 min, then flip over and pop 'em out. Make sure you cool completely before storing in a ziplock bag, or else they will get a bit over-soft.

You can store fully cooked muffins in the freezer if you wrap each one in plastic wrap, and then put them in a ziplock.