From www.naturalhealthyconcepts.com

• 2 1/4 cup flour
• 1/2 cup flax meal
• 3/4 cup turbinado sugar
• 1 tablespoon aluminum free baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon sea salt
• 1 cup pureed pumpkin
• 3/4 cup sour cream
• 1/3 cup milk
• 1/4 cup olive oil
• 1 teaspoon vanilla extract
• 2 large eggs beaten

Preheat oven to 375 degrees.

Spoon flour in measuring cup, level with a knife.  Combine flour and next 8 ingredients in a medium bowl.  Make a well in the center of mixture.

Combine pumpkin and next 5 ingredients, add to the flour mixture, stirring just until moist.  Spoon batter into 18 muffin cups, sprayed lightly with cooking spray.

Bake at 375 degrees for 20-25 minutes or until muffins spring back when touched lightly in the center.  Remove muffins from pans and cool on a wire rack.