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Whole Spelt Pumpkin Muffins
From Champaign, OH
<p>A friend gave us this recipe to try from a food website she really likes, and we really enjoyed these muffins! We subsitute sorghum for the honey because it’s what we have, and they turned out great!</p>Source: www.100daysofrealfood.com (Entered by Lee Ruff)
Serves: 12 muffins
Step by Step Instructions
- Preheat the oven to 350 degrees F. Line a muffin pan with liners and set aside.
- Using a whisk or fork mix together the flour, pumpkin spice, baking soda, baking power, and salt.
- Make a well in the center of the flour mixture and drop in the eggs, honey, and melted butter. Mix together until well combined. Fold in the pumpkin puree. Do NOT overmix.
- Pour the batter into the muffin pan so it's evenly distributed. Bake until golden brown and a toothpick comes clean, about 18-20. Store at room temperature or freeze for a rainy day.
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