Thursday, June 27, 2013

Whole wheat pumpkin muffins

1 1/2 cup whole wheat or whole grain spelt flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
1 cup canned pumpkin purée
2 large eggs
1/3 cup olive oil
3/4 cup white or light brown sugar
1/2 teaspoon baking soda
1/2 cup pumpkin seeds

Whisk first seven ingredients together in a medium bowl. In a separate large bowl whisk together everything else except the pumpkin seeds. Dump the flour moisture into the poking mixture and ate together until just combined. Ladle by 1/4 cupfuls into greased muffin tins and sprinkle with pumpkinseeds. Bake in a 350 oven for about 20 minutes. Makes a dozen muffins.

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