4 cups whole grain spelt flour
2 tablespoons aluminum-free baking powder
3 teaspoons cinnamon
3 teaspoons powdered ginger
1/2 teaspoon sea salt
2/3 cup oil
1 1/4 cups maple syrup
1 cup rice milk
1 tablespoon vanilla
2 cups grated pumpkin or squash, grated on large grate w/ skin
handful pumpkin seeds
Preheat oven to 350 degrees. Oil 2 muffin tins (12 muffins each tin). In a large bowl, mix dry ingredients. In a medium bowl, whisk wet ingredients and pumpkin or squash. Add wet mixture to dry and mix well. Put batter into muffin tins (1/2 full), top with roasted seeds and bake for 25 minutes or until tests done. Remove muffins from tins and let cool before eating.