Fall Breakfast Muffins--The Platinum Recipes Collection

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Fall Breakfast Muffins

Categories: Breads, Quick
Yield: 24 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.

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