100% whole wheat pumpkin muffins

On a quest to find more things to make with my whole wheat flour. These turned out great. Maesyn ate one and liked it this morning, so it is a good kid treat. It has only 2 tbs of oil, so the fat content is low. Honey instead of sugar! I substituted almond milk and a little lemon juice for the butter milk. After I made then I was thinking I could have added Flax seed. I will next time, and maybe even reduce the oil after. I also did not add walnuts or cranberries because I did not think the kids would like them, but pecans would be great in this recipe too.

They are hearty but nice an moist. I think that this will be my new go to recipe for pumpkin muffins.

Whole Wheat Pumpkin Muffins with Cranberries and Walnuts
2 1/2 C. whole wheat flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 1/2 t. pumpkin pie spice
1 C. pumpkin puree (I use canned)
2 T. oil
3/4 C. honey
2 eggs
2/3 C. buttermilk
1 t. vanilla
1/2 C. sweetened dried cranberries (like Craisins)
1/2 C. chopped walnuts
1. Preheat oven to 375 degrees. Lightly grease a standard size 12 cup muffin tin (I use cooking spray).
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside.
3. In a separate bowl, whisk together pumpkin, oil, honey, eggs, buttermilk and vanilla.
4. Pour wet ingredients into dry ingredients and stir together until just combined. Fold in the cranberries and walnuts.
5. Divide batter evenly between 12 standard sized muffin cups. Bake 20-23 minutes in a preheated 375 degree oven. Muffins are done when they spring back lightly to the touch or when a toothpick inserted in the center comes out clean.

http://pinchmysalt.com/2007/11/20/whole-wheat-pumpkin-muffins-with-cranberries-and-walnuts/