Name: Pumpkin Muffins or Bread
Yield: 12
Ingredients: 3/4 cup honey; 2 eggs; 1 2/3 c. whole wheat or sprouted flour*; ½ c. melted butter or coconut oil**; 1/4 c. cold water; 1 c. pumpkin (about half a 15 oz can); ½ t. cinnamon; ½ t. nutmeg; ¼ t. baking powder; 1 t. baking soda; ¾ t. salt; ½ t. cloves; 1 Tbs. molasses (opt.)

Ingredients

Units Scale

1 2/3 cup white whole wheat flour
1 c. pureed pumpkin
3/4 c. water
2 Tbs buttermilk or plain yogurt
1/2 c. melted butter or refined coconut oil (use the code STEWARDSHIP for 10% off at that site!)
1 c. sugar or sucanat
2 eggs
1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. nutmeg

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Instructions

Soak white whole wheat flour, pureed pumpkin (optional), water, buttermilk/yogurt, and butter/coconut oil together overnight or for 12-24 hours on the countertop.
When ready to bake, add the sweetener, eggs, baking soda, baking powder, salt (Use the code kitchenstewardship for 15% off of your first purchase), and 3 spices. Mix well – be sure to scrape the bottom of the bowl a few times and beat hard to get everything fully incorporated.
Pour into muffin cups and bake 40-45 minutes at 325 degrees F (35-40 with honey). They’ll be a bit more moist than you’re used to with the “toothpick test”.
Do not overbake!
Allow to rest 5 minutes in the tins, then tip out to cool on racks.