2 c. pumpkin puree
3/4 to 1 c. maple syrup (depending on sweetness of pumpkin)
2 tbsp. light olive oil
2 egg whites
2 c. whole wheat pastry flour
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1 tsp. cinnamon
3/4 c. pecans, chopped

Preheat oven to 350°F. Mix together pumpkin, syrup, olive oil, and egg whites. Sift together flour, baking soda, salt and spices; add pecans. Blend dry ingredients into the wet ones just till mixed; do not beat. Divide batter equally into greased mini muffin cups. (If using paper liners, spray with Pam cooking spray to prevent sticking).

Bake at 350°F for 25-30 minutes or till muffins spring back at the touch. Cool slightly before removing muffins.

Makes 36 mini-muffins.

Submitted by: Karen LaValley