These Healthy Pumpkin Muffins are low in sugar, have lots of fiber and are topped with plenty of walnuts for a boost of Omega-3s. Whole wheat pastry flour keeps them super light and fluffy. Shredded apple adds extra fiber and natural sweetness.
Preheat your oven to 350ºF. Line muffin tins with paper liners.
In a large bowl, whisk together the whole-wheat flour, almond flour, ground flax seed, baking powder, pumpkin pie spice, cinnamon and salt.
In another large bowl, whisk together the sugar, olive oil, pumpkin and extract. Whisk in the eggs one at a time. Fold the dry ingredients into the wet ones until just combined.
Gently fold the shredded apple into the muffin batter. Divide the batter evenly between the muffin cups. Top with crushed walnuts.
Bake for 30 minutes for standard muffins, or until a cake tester or small wooden skewer inserted into muffins comes out clean.