This recipe makes generously sized muffins, perfect for hungry kids after school or for a great boost in the morning. The addition of molasses means extra B vitamins. Use nutmeg in place of the cloves, if desired, and increase the applesauce to as much as 3/4 cup if the batter seems too thick.

Ingredients: 

• 2 and 1/2 cups flour
• 2 and 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 and 1/2 teaspoons cinnamon
• 1/2 teaspoon cloves
• 1/4 cup applesauce
• 1/4 cup canola oil
• 1/4 cup molasses
• 1/2 cup agave nectar
• 1 teaspoon vanilla
• 1 (15-ounce) can pumpkin

1. In a bowl, combine the flour, 1 and 1/2 teaspoons baking powder, salt, cinnamon, and cloves; set aside.
2. In a second bowl, whisk together the applesauce and the remaining 3/4 teaspoon baking powder.
3. Stir in the canola oil, molasses, agave, vanilla, and pumpkin.
4. Add the dry ingredients to the wet ingredients, then divide evenly among the cups of a muffin pan coated with cooking spray.
5. Bake at 350 degrees F for 27 minutes. Cool on wire racks.