Yield: 24 muffins
|3 cups||AM Whole Wheat Pastry Flour|
|2 teaspoons||Non-alum baking powder|
|1 teaspoon||Sea salt (optional)|
|2 teaspoons||Pumpkin pie spice (or less)|
|1 cup||Canned pumpkin|
|¼ cup||AM Unrefined Vegetable Oil|
|⅔ cup||Raw honey|
|2||Eggs; beaten OR- egg replacer|
Mix dry ingredients together in a large bowl. Mix liquid ingredients well. Add the liquid ingredients to the dry ingredients and mix just until the flour is moistened. Batter will be lumpy. Fill 24 well-greased muffin tins ⅔ full and bake at 400 F. for 20 minutes.
Cool 10 minutes in pans or wire rack. Loosen muffins with a knife; invert onto wire racks. Serve warm.
Source: Arrowhead Mills "Whole Grain Muffins" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias