• Prep Time:
  • Cooking Time:
  • Serves: 24 Muffins

Fall Breakfast Muffins

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 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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