Whole Wheat Pumpkin Walnut Muffins!

Preheat oven to 350 F. Line a 12-count standard size muffin tin with liners or spray with oil.

In a large mixing bowl whisk together dry ingredients (flour, spice, baking soda, baking powder and salt). Make a well in the center of the mixture, then add in the applesauce, agave nectar, melted butter and walnuts. Mix until well combined. Last, add in the pumpkin puree and mix together, but don’t over-mix. Spoon mixture into muffin tins (recipe will make 10-12 depending on the size of your scoop). Bake for 20 minutes or until golden on top and you can insert a toothpick into the center and pull it out clean!

Enjoy your muffins for breakfast with hot coffee or for a snack at lunch! We hope you’re loving this fall weather as much as we are!