Pumpkin Spice Muffins

A fat-free muffin recipe for autumn: 

Dry Ingredients:
1.5 cups whole wheat flour
1 tsp cinnamon

1/4 teaspoon ground ginger 

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1 tablespoon honey

Wet Ingredients: 
1 cup pumpkin purée
2 tbsp flaxseed meal mixed with 6 tbsp warm water
1/4 cup apple butter
1/4 cup apple cider

1.) Preheat the oven to 350 degrees. 

2.) Mix up the wet and dry ingredients separately, then together. 

3.) Scoop the mixture into a standard size muffin pan for 12. 

4.) Bake for 25 minutes. 

Tofu Millet Pilaf

1 red onion, chopped
1 cup millet
2 and 3/4 cups water
1 tablespoon curry
1 teaspoon cinnamon
Olive oil
1 package of firm tofu cut into small cubes
2 medium tomatoes, diced
Soy sauce
Bunch of green onions, sliced (optional)

1.) Saute the onion in olive oil for 5 minutes.
2.) Stir in the millet, wait a minute, then stir in the water, curry, and cinnamon. Simmer at low heat for 30 minutes.
3.) In a separate pan, saute the tofu in equal parts olive oil and soy sauce for 5 minutes.
4.) Add the diced tomato to the tofu and continue sauteing for another few minutes.
5.) Add the tofu-tomato mixture to the cooked millet mixture and stir in the sliced green onion last.