A co-worker of my husband’s shared this recipe with us. I made them this morning, thinking we might be having company for dinner this evening. We aren’t having company after all, but at least we have some yummy muffins around to pacify us. 
Pumpkin Muffins
modified by Wardeh Harmon
Makes 2-1/2 dozen muffins
- 2 tablespoons flax seed meal plus 6 tablespoons water (or 2 eggs)
- 1 cup honey or agave
- 3/4 cups applesauce
- 1/2 cup water (or milk)
- 2 15-ounce cans pureed pumpkin
- 1 teaspoon vanilla
- 1-1/2 cups spelt flour
- 2-1/2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 4 teaspoons cinnamon
- 3/4 teaspoon ginger
- 1/2 teaspoon nutmeg
- 3/4 cups chopped walnuts
- 3/4 cups raisins
Preheat oven to 350 degrees. Whisk together flax seed meal and water in large bowl (or eggs, if using). Add remaining wet ingredients. Stir.
Combine dry ingredients in another bowl and fluff with fork. Add to wet ingredients. Stir gently, until just combined.
Grease muffin tin.* Spoon mixture into muffin tins. Bake 20 to 25 minutes until toothpick inserted comes out clean.
Don’t use paper liners, as there is no oil in this recipe, so the muffins would stick to the paper. Better to grease the tin(s).
About Wardeh
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These muffins are fantastic! Not too sweet, even with the 1 cup honey. They taste very hearty and healthy. I followed the recipe except for adding apple butter with the applesauce, and using butternut squash puree instead of pumpkin. Really, really delicious.