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Title: Fall Breakfast Muffins
Categories: Bread Quick
Yield: 24 Muffins
| 3 | c | AM Whole Wheat Pastry Flour |
| 2 | ts | Non-alum baking powder |
| 1 | ts | Sea salt (optional) |
| 2 | ts | Pumpkin pie spice (or less) |
| 1 | c | Buttermilk |
| 1 | c | Canned pumpkin |
| 1/4 | c | AM Unrefined Vegetable Oil |
| 2/3 | c | 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 2/3 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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