PANCAKE & WAFFLE MIXES
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Pumpkin Muffins
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Ingredients
- 1 cup Arrowhead Mills Organic All-Purpose Flour
- ½ cup wheat bran
- 3 teaspoons non-alum baking powder
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- 1 teaspoon sea salt optional
- ½ cup chopped nuts
- 2 large eggs
- ¼ cup sunflower oil
- ½ cup honey
- 2 cups pumpkin puree 1 16-ounce can
- 1 teaspoon grated orange rind
- 1 cup raisins
- 1 cup pitted dates
Instructions
- 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.
Notes
Double the deliciousness and make mini muffins! This recipe yields 48 mini muffins.
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