Breakfast Muffins

I got this recipe from a booklet sent to me by Kroger. I made them today and they are yummy and moist! I didn't add the walnuts this time, but I will sometime in the future for their heart-healthy fat benefit. : )

Ingredients:
2 cups whole wheat pastry flour (I ground my own, on the "fine" setting)
1/4 cup ground flaxseed
2 tsp. pumpkin pie spice
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1 (15 oz) can pumpkin
1/2 cup brown sugar
1/2 cup honey
1/4 cup soymilk (I used skim milk)
1/4 cup vanilla nonfat yogurt
3 Tbs. canola oil
1 egg, lightly beaten
1 egg white, lightly beaten
1 1/4 cups frozen blueberries (do not thaw)
3/4 cup walnuts

Preparation:
Preheat oven to 375. Whisk the whole wheat flour, flaxseed, pumpkin pie spice, baking soda, baking powder, cinnamon and salt in a bowl. Combine the pumpkin, brown sugar, honey, soymilk, yogurt, canola oil, egg and egg white in a bowl and mix well. Add the flour mixture and mix until moistened. Fold in blueberries and walnuts. Spoon the batter evenly into 12 muffin cups coated with nonstick cooking spray. Bake for 23-28 minutes. Let cool for 2 minutes and then remove to a wire rack.

*I was able to get 19 muffins out of this recipe. I guess if you wanted 12 huge muffins you could do that too.