Pumpkin Flax Muffins

Delicious, and deceptively healthy!

2 cups whole wheat flour
1/4 cup ground flaxseeds
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 packed brown sugar
1/2 cup honey
1/4 cup soymilk or milk
1/4 cup vanilla yogurt
3 Tbsp. canola oil
1 egg, lightly beaten
1 egg white, lightly beaten
1 1/4 cups frozen blueberries (do not thaw)
3/4 cup walnuts, finely chopped

Whisk the first 6 ingredients in a medium bowl. Combine the next 8 ingredients in a large bowl and mix well. Add the flour mixture to the pumpkin mixture and mix just until moistened. Fold in the blueberries and walnuts. Spoon the batter evenly into 12 muffin cups coated with nonstick cooking spray.. Bake at 375 for 25-28 minutes. Let cool for 2 minutes, then remove to wire rack.

A couple changes I made:
* For those at high altitude, I decreased the baking soda to 1 tsp and the baking powder to 3/4 tsp which was just right.
* I didn't have canned pumpkin on hand and can't seem to find it in stores this time of year. I had some sweet potato puree on hand, and used an equivalent amount.
* I didn't have blueberries on hand either, but substituted shredded carrot, which made the muffins so moist.