Pumpkin Ginger Muffins or Cupcakes

Ingredients

• 2 12 cups whole wheat flour
• 1 12 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon clove
• 18 teaspoon salt
• 1 cup brown sugar (packed)
• 34 cup canned pumpkin
• 1 cup plain yogurt
• 1 teaspoon vanilla
• 1 egg
• 12 tablespoon canola oil
• 2 teaspoons ground ginger
• 12 cup chopped walnuts
• top with extra walnuts
• pumpkin seeds
• bananas
• etc. and (see my cream cheese and other frosting recipes) or frosting (see my cream cheese and other frosting recipes)

Instructions

1. Preheat oven to 350F
2. In a large bowl whisk together flour, cinnamon, baking powder, walnuts and salt.
3. In a separate bowl combine pumpkin, brown sugar, yogourt, vanilla, egg, oil and ginger.
4. Using a mixer combine for about 2 minutes on medium.
5. Pour wet ingredients into dry and stir until just combined.
6. Spray your muffin tins with Pam and then fill cups.
7. Add decoration if using.
8. Bake for 20-30 minutes or until a toothpick comes out clean.
9. Allow to cool on a rack for 10 minutes before removing from the pan.