Continuing with the breakfast theme – these are some awesome muffins. These have a mixture of whole and regular flour, healthy pumpkin or winter squash, a small amount of sugar along with nuts and dried fruit. Not too bad either at 165 calories per muffin. You can also freeze these by wrapping each one separately but so far we haven’t had any left to freeze.

Pumpkin muffins
From San Francisco Chronicle

* 6 tablespoons melted butter, cooled
* 2 eggs
* 2 tablespoons molasses
* 1 1/4 cups unsweetened pumpkin puree
* 1/2 cup orange juice or water
* 1 cup all-purpose flour
* 1/2 cup whole-wheat flour
* 1/2 cup brown sugar
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon ground cloves
* 1/2 teaspoon cinnamon
* 1/2 cup roughly chopped walnuts
* 1/2 cup dried cranberries or raisins

Preheat the oven to 350?. Fit 16 muffin cups with paper liners, or grease each cup well. Set aside.

Combine the melted butter, eggs, molasses, pumpkin puree and orange juice in a bowl. Mix until well blended.

Combine the all-purpose flour and whole-wheat flour in a large bowl. Add the sugar, salt, baking soda, baking powder, cloves and cinnamon; stir with a whisk to combine.

Gradually stir the liquid ingredients into the flour mixture, mixing until just combined. Fold in the walnuts and cranberries. Spoon the batter into the lined muffin cups. Place the muffin tin in the oven and bake for about 30 minutes, or until completely cooked through. Serve warm with unsalted butter.

If you’re planning to freeze some for later, let them cool completely before wrapping and freezing.

PER MUFFIN: 165 calories, 3 g protein, 23 g carbohydrate, 8 g fat (3 g saturated), 38 mg cholesterol, 181 mg sodium, 1 g fiber.
Yields: Yields 16 muffins