These are for breakfast tomorrow, but I made them this afternoon.  They are from the WW Cookbook and are 4 WW points.  These were actually good.  I am going to have them with the green smoothie from yesterday for breakfast tomorrow.  I will make Jim bacon and eggs.  He ate one this afternoon after I finished and pronounced them good.  

Ingredients:

1 1/4 C whole wheat flour

3 1/2 T sugar

2 T ground flaxseed (I didn’t have so added chic sends instead)

1 1/2 t pumpkin pie spice

1 t baking powder

1/2 t baking soda

1/2 t salt

2 large eggs

3 T canola oil

3 T fat-free milk

1 (8 oz.) can crushed pineapple in juice

1 large carrot shredded

2 T green pumpkin seeds (pepitas)

Directions:

1. Preheat the oven to 375 degrees.  Spray 10 C of a 12 C muffin pan with nonstick spray.
2. Whisk together flour, sugar, seeds, spice, baking powder, baking soda, and salt in a medium bowl.  
3. Whisk together eggs, oil, milk in another bowl.  fold in the pineapple with juice and carrot.  
4. Stir in flour mixture, mix well.
5. Spoon batter evenly into muffin cups, filling each cup about 3/4 full.  
6. Sprinkle tops with pumpkin seeds.
7. Bake until tops of muffins are lightly browned and toothpick inserted into center of muffins comes out clean about 25 minutes.  
8. Cool muffins in pan on rack 10 minutes.  
9. Remove muffins from pan and cool on rack completely.  
10. Muffins will keep in an airtight container for 2-3 days or frozen for up to 3 months.