Fall breakfast muffins

Yield: 24 muffins

Measure Ingredient
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 Buttermilk
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

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