Pumpkin Flax Oatmeal Muffins

I was playing in the kitchen today and used my Blueberry Oatmeal Muffin recipe as the springboard for some pumpkin muffins.  I used canned pumpkin puree, but you can certainly use freshly-made puree.  If you buy the canned stuff, make sure that it is just plain pumpkin puree, not pumpkin pie filling.  The hubs will be thrilled to have these for breakfast this week instead of our usual overnight oatmeal.

Pumpkin Flax Oatmeal Muffins
Makes 2 dozen muffins

Ingredients:

• 1.5 cups whole-wheat flour
• 1.5 cups rolled oats
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 4 eggs
• 2 cups brown sugar, packed
• 1.5 cups ground flaxseed
• 1 teaspoon vanilla extract
• 1/2 cup water
• 1 can (15 oz.) pumpkin puree
• 1 cup coarsely chopped walnuts

Directions:

• Preheat oven to 400 degrees F.  Line two 12-count muffin pans with cupcake liners.
• In a bowl, stir together the first 9 ingredients (dry).  Set aside.
• In a separate mixing bowl, beat eggs, sugar, ground flaxseed, vanilla, water and pumpkin puree.
• Gradually combine the dry ingredients with the egg mixture just until everything is moistened.  Do not over-stir. 
• Gently fold in the walnuts.
• Divide batter into the prepared muffin pans.
• Bake for 20 minutes until golden.