Cinnamon Pumpkin Muffins

材料

• 1 tsp sea salt
• 6 杯（小さじ） sugar
• 3 omega-3 large brown eggs
• 1 cup spelt flour
• 1 カップ、みじん切り walnuts
• 15 オンス canned pumpkin
• 1 cup lowfat buttermilk
• 1 杯（大さじ） cinnamon
• 1 杯（小さじ） cinnamon
• 1/2 tsp clove
• 2 tsps ginger
• 1/2 杯（小さじ） nutmeg
• 2 杯（小さじ） baking powder
• 1 cup brown sugar
• 1 cup rye flour

調理方法

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