DRY INGREDIENTS
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp ground cloves
1/2 tsp dried ground ginger
1 cup roasted pumpkin seeds (without shells)
1 cup cinnamon chips (they are like chocolate chips but cinnamon flavored)

WET INGREDIENTS
1/3 cup extra virgin olive oil
1/2 cup brown sugar
2 eggs
1 tsp vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup plain Greek yogurt

DIRECTIONS

1. Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.
2. On medium heat in a shallow pan, toast the pumpkin seeds until fragrant (about 5 minutes). Remove from heat and place in fridge to cool off.
3. In a medium bowl, whisk together dry ingredients up to pumpkin seeds. Once the pumpkin seeds are cooled off, mix them in the dry ingredients. (If the seeds are too warm they will melt the cinnamon chips before you bake them, and that would not be good). Mix in cinnamon chips and set aside.
4. In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and yogurt until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!
5. Divide batter evenly among muffin cups. (Using a 2-tablespoon scoop will ensure uniform size.) Bake at 350°F for 10-12 minutes or until a toothpick comes out clean. 
6. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle in muffin pan.

INGREDIENTS
1/2 cup extra virgin olive oil
1 1/2 cup sugar substitute (or if you want to go natural you can use 1 cup of honey instead)
1 egg
1 cup grated Granny Smith apples (peeled, grated, and drained of excess liquid)
1/2 cup chopped walnuts
2/3 cup all-purpose flour
1/3 whole wheat flour
1/4 cup milled flax seed
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
2 tsp caramel extract

DIRECTIONS

1. Preheat oven to 350 degrees. Grease a 9x9 inch baking dish.
   
2. In a large bowl, beat together the olive oil, splenda, caramel extract and egg until glossy and combined. Stir in the grated apples and walnuts. In a separate bowl, sift together both flours, salt, baking powder, baking soda, milled flax seed, and cinnamon. Combine the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish.
   
3. Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Servings: 12

Nutritional Information per serving are as follows:
189 calories; 14g fat; 2g saturated fat; 13g carbohydrates; 2g fiber; 2g sugar; 3g protein

Info is figured with Splenda and not honey.

*Values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.