I have gotten so many requests for these that I wanted to share it with everyone!! Here you go! My favorite way to eat these is with ¾ cup plain greek yogurt, or 2 eggs. It's a great breakfast or snack choice.

Pumpkin Muffins
1 1⁄2 cups whole wheat flour or spelt flour for milder flavor
1 TB pumpkin pie spice*
1 tsp baking soda
1⁄4 tsp baking powder
1⁄2 tsp salt
2 eggs
1⁄2 cup honey
1/3 cup melted butter 1 cup pumpkin puree

Directions: Preheat oven to 350. Line a muffin pan with liners or use nonstick spray. Using a whisk or fork, mix together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Make a well in the center of the flour mixture and drop in the eggs, honey and melted butter. Mix together until well combined. Fold in the pumpkin puree. DO NOT over mix. Pour batter evenly into muffin pan. Bake until golden brown and a toothpick comes out clean, about 18-20 minutes or 10-12 minutes for mini muffins. Store at room temperature or freeze. Serving size 1 muffin.
21 day fix container: 1 yellow

***Don’t have pumpkin pie spice? Make your own! Here is that recipe!***
1 1⁄2 TB cinnamon
1 tsp ground ginger
1 tsp ground cloves
1 tsp allspice
1 tsp nutmeg

Directions: Place all in small, sealable container and mix together. Store in cool dry place up to 6 months. Yields almost 3 TB.