Fall Breakfast 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