Ingredients
- 2 eggs
- 3 c am wheat pastry flour (whole)
- 1 c pumpkin (canned)
- 1 c buttermilk
- 5/8 c honey (raw)
- 1/4 c am unrefined vegetable oil
- 2 ts pumpkin pie spice
- 2 ts non-alum baking powder
- 1 ts sea salt
-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 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.
