Pumpkin Spice Muffins

• FOR THE MUFFINS:
• 1 can (14oz) 100% Pumpkin Puree (not Pumpkinn Pie Filling)
• 4 whole Eggs
• 1/2 cups Unrefined Coconut Oil, Melted (or Canola Oil)
• 2/3 cups Water
• 1 cup Sugar
• 1 teaspoon Vanilla Extract
• 3-1/2 cups Whole Wheat Pastry Flour
• 2 teaspoons Baking Soda
• 1-1/2 teaspoon Salt
• 1-1/2 teaspoon Apple Pie Spice (see Below)
• 1/4 teaspoons Powdered Ginger
• _____
• FOR THE APPLE PIE SPICE:
• 2 teaspoons Ground Cinnamon
• 1 teaspoon Ground Nutmeg
• 1/2 teaspoons All Spice
• 1/2 teaspoons Ground Cardamom
• 1 pinch Ground Cloves

1. Yields 12 LARGE muffins. You could also make 24 smaller ones or 1 pumpkin loaf.
2. MUFFINS:
3. 1. Preheat oven to 350 degrees F. Lightly grease and flour a 12-cup muffin tin.
4. 2. In a large bowl, whisk together pumpkin puree, eggs, oil, water, sugar and vanilla until well blended. In a separate bowl, whisk together the flour, baking soda, salt, apple pie spice* and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
5. 3. Bake for about 50 minutes in the preheated oven or until a toothpick inserted in the centre of the muffins/loaves comes out clean.
6. 4. Let cool slightly in pan, then remove to finish cooling on a wire rack.
7. APPLE PIE SPICE
8. 1. Add everything to a Mason jar. Screw on lid and shake well to mix. You'll have extra because this recipe only uses 1 1/2 teaspoons. Use remaining within six months.

muffins, eggs, unrefined coconut oil, water, sugar, vanilla, whole wheat pastry flour, baking soda, salt, apple pie spice, ubc, apple pie spice, ground cinnamon, ground nutmeg, all spice, ground cardamom, ground cloves

Taken from tastykitchen.com/recipes/breads/pumpkin-spice-muffins/ (may not work)