Recipes
Pumpkin Muffins
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Celebrate the fall season with the classic taste of pumpkin.
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- Yield:
- 24 Large Muffins - 48 Mini Muffins
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- 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
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- Directions:
- Preheat oven to 375°F.
- Combine dry ingredients.
- In a separate bowl beat eggs, add oil, honey and pumpkin.
- Combine the mixtures, then add the orange rind, raisins and dates.
- Stir till all dry ingredients and moistened.
- Fill oiled muffin tins ²⁄3 full.
- Bake for 30 minutes for large muffins or 20 minutes for mini muffins.
- Allow to cool 5 minutes before removing from the pan.
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