Pumpkin Flax Muffins 2

I keep tweaking this recipe to make it super yummy but also fairly healthy.  This version turned out great:

2 tablespoons flax seed meal
6 tablespoons water
1 1/2 cups sugar (I got on my maple syrup kick again and used 1 1/4 cup raw cane sugar and 1/4 C agave nectar – start small)
1 cup canned pumpkin puree
1/2 cup safflower oil
1 1/3 cups all-purpose flour
1/3 cup whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1 t pumpkin pie spice (maybe more – to taste)

1. Preheat oven to 350 degrees F. Lightly grease one 9×5 inch loaf pan or muffin pan.
2. Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce (and oil).
3. In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into prepared pan.
4. Bake in preheated oven for 65 to 70 minutes for bread, 25-30 minutes for muffins, until a toothpick inserted into center of the loaf comes out clean.

My rating:  Solid A. Kate, who up until now has not been a pumpkin baked goods fan, even loved these. To me, they were more rich with the increase in oil and omission of applesauce.  Dave and Nathan, however, said they prefer the earlier version with maple syrup and applesauce.  I guess it just comes down to personal preference.  Both are really good!

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