Ingredients
- 2 eggs
- 375 gr am wheat pastry flour (whole)
- 250 gr pumpkin (canned)
- 240 ml buttermilk
- 160 ml honey (raw)
- 60 ml am unrefined vegetable oil
- 10 gr pumpkin pie spice
- 9 gr non-alum baking powder
- 3 gr 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 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.
