Pumpkin Walnut Muffins

These aren't, strictly speaking, healthy.  Grain issues aside, they contain a lot of sugar.  But, if you're going to have muffins anyway, these have a few things going for them.

For one, they're whole grain.  For two, they contain extra virgin coconut oil.  For three, pumpkin.  And walnuts.  And pumpkin.  Who doesn't love pumpkin?  Beta carotene, baby.

My grandfather once told me that some Italians were offended at being served pumpkin, as it was grown to feed pigs in some areas.  My grandmother was obviously unconcerned about this notion, as she cooked with pumpkin regularly in the fall and winter. However, this is a woman who also tried to serve us a zucchini cobbler, saying it was apple, so I'm guessing she wasn't too picky about what she stuck in her baked goods.

I'd like to try "primalizing" these muffins, by reducing and switching up the sweetener and flour, but these are a damn good start.

Pumpkin Walnut Muffins
Adapted from Smitten Kitchen
Serves 12

1 1/2 c whole wheat pastry flour
1 t baking powder
1 cup canned solid-pack pumpkin
1/3 c coconut oil*
2 large eggs
1t + 1t cinnamon
3/4 c + 1 T Sugar in the Raw
1/4 c maple syrup
1/2 t salt
1/2 t baking soda
1/2 - 1 c toasted walnuts

1) Preheat the oven to 350°F.  Move rack to center.  Prepare a muffin tin with liners.

2) Place flour and baking powder in a medium bowl.  Mix and set aside.

3) Cream coconut oil and sugar.  Mix in maple syrup, pumpkin, eggs, 1t cinnamon, salt and baking soda.  Add flour mixture and toasted walnuts, stir gently with a spatula until just combined.

4) In a small bowl, mix the remaining 1T sugar and 1t cinnamon.  Divide batter into muffin liners, then sprinkle the cinnamon sugar mixture on top.

5) Bake for 20-25 minutes, until a toothpick or tester comes out clean.  Cool in the tin for 5 minutes, then remove muffins to a wire rack.