Fall Muffins

This is a very healthy, simple, easy recipe you can make and eat as a mid-morning snack. (Not just for the fall) They freeze well too!!

ingredients

1 (18.25 oz) package yellow cake mix
1 (15 oz) can pumpkin purée (could substitute sweet potato)
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup fresh cranberries, chopped
1 apple, grated (I use McIntosh)
1 egg or 2 egg whites
1 cup apple cider (can use apple juice or just water) If you use water, add 1-2 tablespoons brown sugar)
1/2 cup chopped, toasted walnuts

directions

Preheat oven to 350°. Butter a 12 cup muffin pan or line with paper liners. In a large bowl, combine all ingredients. Spoon equal amounts of batter into the prepared muffin cups. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.

Source: julie