Whole Grain Pumpkin Muffins

Almost all of the pumpkins in our garden are ripe and ready to be picked. We just recently roasted one of them for some recipes, and this was one of the treats we enjoyed from our harvest.

Whole Grain Pumpkin Muffins

Combine in a large bowl:
    3 cups freshly ground soft wheat flour
    1 1/2 tbsp. baking powder
    1 1/2 tsp. sea salt
    2 tsp. ground cinnamon
    1/2 tsp. ground allspice
    1/2 tsp. ground ginger
    1 1/2 cups brown sugar
 

    Whisk together. Make a well in the center of the flour mixture and add:
    1/2 cup melted butter
    1 cup sour cream
    1 1/2 cups fresh pumpkin puree`
    2 large eggs
    2 tsp. vanilla extract
   

Stir together just until all of the ingredients are moist. Line a muffin pan with paper liners. Spoon the batter into the cups, filling no more than 2/3. Leave plain, or sprinkle with cinnamon or maple sugar. Bake at 350 degrees for 18-20 minutes, until a toothpick inserted in the center comes out clean. 

Serve with homemade pumpkin butter (we included our recipe in the Fall '12 Joyous Journal!), or spread them with soft, homemade spreadable butter. Delicious!      ~ Makes 18-20 muffins 

Enjoy! ~ Jessica