Cinnamon Pumpkin Muffins

Ingredients

• 1 tsp sea saltNutrition
• 6 tsps sugarNutrition
• 3 omega-3 large brown eggsNutrition
• 1 cup spelt flourNutrition
• 1 cup chopped walnutsNutrition
• 15 oz canned pumpkinNutrition
• 1 cup lowfat buttermilkNutrition
• 1 tbsp cinnamonNutrition
• 1 tsp cinnamonNutrition
• 1/2 tsp cloveNutrition
• 2 tsps gingerNutrition
• 1/2 tsp nutmegNutrition
• 2 tsps baking powderNutrition
• 1 cup brown sugarNutrition
• 1 cup rye flourNutrition

Directions

1. 1Pre-heat oven to 375 °F (190 °C). Prepare muffin tins so you have enough for 24 muffins.
2. 2In a bowl mix, spelt and rye flour, brown sugar, baking powder, sea salt, spices and set aside.
3. 3In bowl with a mixer blend together pumpkin, eggs and buttermilk. If you like you can replace the brown sugar with 1 cup of agave nectar (mix in with wet ingredients).
4. 4Add wet ingredients to dry ingredients and stir till just combined. Do not over mix.
5. 5Add in chopped nuts. Mix a couple times. Portion out mixture into muffin cups.
6. 6Mix sugar with cinnamon, then sprinkle on top of muffins before baking.
7. 7Put muffins into 375 °F oven and bake for 20-25 minutes.
8. 8A toothpick inserted into the center of a muffins should come out clean. Cool on racks.

Nutrition per serving

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