Fall Breakfast Muffins

Ingredients

375 gr am wheat pastry flour
9 gr non-alum baking powder
3 gr sea salt
10 gr pumpkin pie spice
240 ml buttermilk
250 gr pumpkin
60 ml am unrefined vegetable oil
160 ml honey
2 eggs

Instructions

-ORegg 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 two third full and bake at 200ºC . for 20 minutes. Cool 10 minutes in pans or wire rack. Loosen muffins with a knife; invert onto wire racks. Serve warm.