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. 
   
  Source: Arrowhead Mills "Whole Grain Muffins" tri-fold 
  Reprinted by permission of Arrowhead Mills, Inc. 
  Electronic format courtesy of: Karen Mintzias