Agave Pumpkin Muffins

I was thrilled with the Agave banana muffins I made, so I wanted to make some more muffins using agave. This time I had pumpkin on hand and decided to try agave pumpkin muffins. These baked up well and tasted great. I did use one cup ww pastry flour with 1/2 cup ap flour. That resulted in a perfectly moist and soft muffin!

ENJOY!

Ingredients:

1 1/2 cups flour-I used 1 cup ww pastry flour and 1/2 cup ap flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 cup butter

3/4 cup agave

1 egg

1 cup pumpkin

1 cup chopped toasted walnuts

Directions:

In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside. Using an electric mixer, beat butter until light; beat in agave, egg and pumpkin. Gradually add flour mixture, mixing until just blended; stir in walnuts. Spoon into 12 greased or paper-lined 2 1/2-inch muffin cups. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room temperature.