Fall Breakfast Muffins Recipe

Makes 24 muffins

Ingredients:

  • 3 cup AM whole wheat pastry flour
  • 2 tsp non-alum baking powder
  • 1 tsp sea salt (optional)
  • 2 tsp pumpkin pie spice (or less)
  • 1 cup buttermilk
  • 1 cup canned pumpkin
  • 1/4 cup AM unrefined vegetable oil
  • 2/3 cup raw honey
  • 2 eggs, beaten, or egg replacer

    • Instructions:

    1. Mix dry ingredients together in a large bowl.
    2. Mix liquid ingredients well.
    3. Add the liquid ingredients to the dry ingredients and mix just until the flour is moistened.
    4. Batter will be lumpy.
    5. Fill 24 well-greased muffin tins 2/3 full and bake at 400 F for 20 minutes.
    6. Cool 10 minutes in pans or wire rack.
    7. Loosen muffins with a knife; invert onto wire racks.
    8. Serve warm.