Fall is Here: Pumpkin Muffin Time!

I know, they sound odd, but these muffins are wicked delicious! I found a recipe on epicurious.com and tweaked it to my liking (and my attempts to be a little healthy in my muffin-making endeavors).

My changes:

• I made 18 regular-sized muffins instead of the 6 giant muffins. Do I love a giant pumpkin muffin? Yes, yes I do! Would my midwife kill me if she knew the amount of carbs one of those has? Yes, yes she would.
• I used all white whole-wheat flour, which made them a little less cake-like, but I'm okay with that
• instead of using all oil, I used mostly applesauce (1/3 cup maybe?) and topped off the measuring cup with oil
• I added about 1/4 cup ground flax
• I added a decent helping of cinnamon
• I added 1/2 cup of craisins to the wet mix with the crystallized ginger. I would recommend adding a full cup, 1/2 cup was not enough!
• I adjusted the icing - I only had dark molasses and it was strong tasting the first time I made the icing. That batch was scrapped, and I remade it without the molasses, adding a little vanilla and a generous teaspoon of cinnamon.

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