Pumpkin Pie Muffins

I woke up early this morning to hit the gym---body sculpting at 8:30. Even with my brand new Mizuno's, my shin splints are preventing me from doing as much running as I would like, so I am having to do cross training while my legs are still out of sorts.

The sales woman at Fort Worth Running Company convinced me that my severe pronation would be adjusted properly in these shoes. So heres to hoping that my bow-legged, pronation-caused, shin splints will taper off and never come back.

Onto the food...

I made some pumpkin muffins last fall that I can NOT seem to get out of my head. The problem is...I don't remember where I got the recipe. So I have been searching from food blog to food blog trying to find a recipe that was as fluffy, spicy, and pumpkin-y as the ones I made last year.

Good news, people. I think I've found it.

3 1/2 cups whole wheat pastry flour
1/2 cup sugar
1/2 cup molasses
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt 2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 cup fat-free (skim, or non-dairy) milk
4 eggs
1/2 cup canola oil

Heat oven to 375°F. Spray bottoms of muffin tins with cooking spray. In large bowl, mix flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, allspice and cloves until well blended.

In medium bowl, mix pumpkin, milk, egg, molasses, and oil until well blended. Stir into flour mixture until well blended. Spoon batter evenly into muffin tins.

Bake 18-20 minutes