Recipes

Pumpkin Muffins

    • Celebrate the fall season with the classic taste of pumpkin.
      • Yield:
      • 24 Large Muffins - 48 Mini Muffins
      • Ingredients:
        • 1 Cup Arrowhead Mills Organic Pastry Flour
        • ½ Cup Wheat Bran
        • 3 teaspoons non-alum baking powder
        • ½ teaspoon cinnamon
        • ½ teaspoon nutmeg
        • ¼ teaspoon cloves
        • 1 teaspoon sea salt (optional)
        • ½ Cup chopped nuts
        • 2 eggs
        • ¼ Cup sunflower oil
        • ½ Cup honey
        • 2 Cups pumpkin pureé = 1 16 ounce can
        • 1 teaspoon grated orange rind
        • 1 Cup raisins
        • ½ Cup chopped pitted dates
      • Directions:
        1. Preheat oven to 375°F.
        2. Combine dry ingredients.
        3. In a separate bowl beat eggs, add oil, honey and pumpkin.
        4. Combine the mixtures, then add the orange rind, raisins and dates.
        5. Stir till all dry ingredients and moistened.
        6. Fill oiled muffin tins ²⁄3 full.
        7. Bake for 30 minutes for large muffins or 20 minutes for mini muffins.
        8. Allow to cool 5 minutes before removing from the pan.