Pumpkin (or other puree) Muffins

Here's a muffin to not feel guilty about. It's dense, moist, & super tasty. I found it as a pumpkin muffin originally, but it can be used as an outline for other fruit & veg purees as well. So far I've done pumpkin, zucchini, & banana/PB with great success, but I also hope to do carrot, corn, apple, & maybe some kind of berry.

Pumpkin (or other puree) Muffins (from Sparkrecipes on my phone)

1/2 c honey
1/4 c applesauce (natural, unsweetened)
2 eggs or 4 egg whites
1 1/2 c pumpkin puree (or other veg/fruit)
1/4 c skim milk or soy milk
1 c whole wheat white flour
1/2 c old fashioned oats
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp pumpkin pie spice

Mix wet ingredients, then add all dry ingredients. Blend well. Spoon batter into sprayed muffin tins until mostly full (these muffins are dense & moist, won't rise a ton). Bake at 400 degrees for 18-20 minutes.

*Kim's notes - spices & add ins can be adjusted according to the fruit or veg you use. I've mixed in chocolate chips with pumpkin, banana with peanut butter in place of the applesauce, or you could do walnuts with carrot, or make savory corn muffins with salt & green onions.