Yield: 16 muffins
Serving size: 1 muffin

Ingredients

• 1 bag (3 cups) Fearless Maple Pancake & Muffin Mix
• 4 tsp pumpkin pie spice
• ½ cup chopped walnuts, divided
• 2 tsp orange zest (optional)
• 4 large eggs at room temperature
• 3 Tbsp granulated sugar-free sweetener of choice
• ¼ cup (4 Tbsp) sour cream
• 1 cup canned (no-added-sugar) pumpkin

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Oil muffin tin or line muffin tin with paper muffin liners. 
3. In a medium bowl, stir together maple mix, pumpkin pie spice, ¼ cup of chopped walnuts, and orange zest (optional). Set aside.
4. Use an electric or hand mixer to beat eggs in a large bowl for ~1 minute or until frothy. 
5. Add sweetener, sour cream, and pumpkin and beat all together.
6. Add dry mixture to pumpkin mixture and use mixer to blend all together until a smooth batter is formed.
7. Spoon batter evenly into muffin cavities and fill to ~¾ capacity. For a 12-cavity muffin tin you will need to repeat the baking process for the balance of the batter. You can also use a mini-loaf pan or other small baking dish to accommodate the leftover batter. 
8. Sprinkle the balance of the chopped walnuts (¼ cup) on the top of the batter.
9. Bake for 25 to 28 minutes (Note: muffins will continue to cook after removing from oven so avoid over baking).
10. Refrigerate or freeze leftover muffins for an on-the-go breakfast or anytime snack.