Dairy-free Pumpkin Muffins

My kids love these healthy muffins. Every kid and adult I’ve ever served these to has loved them. They make a great breakfast or after school snack.

Whole Wheat Pumpkin Muffins

**makes 2 dozen regular muffins or 48 mini muffins.

1 1/4 cup olive oil

4 teaspoons vanilla

1 cup honey

1 cup molasses or sugar

4 eggs (or 1 cup applesauce to be totally vegan)

2 cups pumpkin or 1 (15oz) can of pumpkin

1/2 cup ground flaxseed

3 1/2 cups whole wheat flour

2 teaspoons baking soda

2 Tablespoons cinnamon

1 Tablespoon nutmeg

1 teaspoon ginger

1. Preheat oven to 400*F

2. Combine wet ingredients in a large mixing bowl.

3. Combine dry ingredients and mix well. Stir into wet ingredients until blended.

4. Bake in muffin tins for 15 minutes.