Pumpkin Muffins

 I could easily eat pumpkin foods of all kinds any time of year. No question, if it's pumpkin it's for me. I stocked up on the canned stuff last week at Whole Foods, so I've got a lot of baking to look forward to. Pumpkin cheesecake, pumpkin streusel muffins, pumpkin and cream cheese swirl bundt cake. Endless possibilities. So much pumpkin so little time:)

2 cups Pamela's Baking Mix
1/4 cup ground flaxseed
1 tbs pumpkin pie spice
1 tsp salt
Dash cinnamon

Combine all dry ingredients and set aside

1 can pumpkin
2 eggs
1/2 cup olive oil
2/3 cup coconut sugar
1 cup buttermilk
1 tsp baking powder
2 tbs molasses

Combine all wet ingredients except buttermilk well with a mixer or whisk. Add dry to wet slowly alternating with buttermilk. Mix until combined. Line a muffin tin and fill each 2/3 of the way. Bake at 350 for 12-15 minutes.