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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup (8 fl oz) | Agave nectar | 7 | cups | whole wheat pastry flour | 4 | teaspoons | baking soda | 3 | teaspoons | salt | 3 | cups | pumpkin, canned | 2 | teaspoons | cinnamon, ground | 2 | teaspoons | nutmeg | 1/2 | teaspoon | ground ginger, dry | 7 | eggs | (3) Free Roaming Organic Brown Eggs | 2 | cups | applesauce, unsweentened | 1 | tablespoon | oil, canola | 1 | cup (8 fl oz) | water |
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Steps
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Sequence
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Step
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| | 1 | Grease three muffin tins and preheat the oven to 350 degrees. | | 2 | Mix together flour, salt, baking powder, and spices in a large bowl. | | 3 | In a separate medium bowl, mix the agave nectar, pumpkin puree, eggs, applesauce, and oil. | | 4 | Add the wet ingredients to the dry and fold together quickly. Do not over-mix. | | 5 | Pour batter into the prepared muffin tins and bake for 30 minutes. | | 6 | Once out of the oven, let the muffins cool in the pan for at least 30 minutes. | | 7 | Enjoy! |
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