2 cups whole wheat pastry flour
1 ½ tsp. baking soda
1 tsp. baking powder
¼ tsp. sea salt
1 (15 oz.) can canned pumpkin
½ cup brown sugar, firmly packed
½ cup honey
¼ cup soy milk
¼ cup fat free, vanilla yogurt
¼ cup flax seed meal
2 tsp. NutriFit™ Certainly Cinnamon Salt Free Spice Blend (For each teaspoon of the Certainly Cinnamon Blend you may substitute: 1/3 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. cardamom, 1/8 tsp. ginger.)
3 tbsp. canola oil
½ cup fat free egg substitute
¼ cup walnuts, chopped and pan toasted until golden
1. Whisk the flour, flaxseed, spices, baking soda, and baking powder in a bowl.
2. Beat together the pumpkin, brown sugar, honey, soymilk, yogurt, canola oil, and egg substitute.
3. Add the flour mixture to the pumpkin mixture, blending only until the dry ingredients are moistened. Fold in the walnuts.
4. Spoon the batter evenly into the muffin cups (coated with cooking spray). Bake at 375F for 28 minutes. Let cool and then remove to wire rack.