Pumpkin Maple Muffins

Pumpkin Maple Muffins



12 to 24 hours before you want these, Stir these ingredients together in a large bowl:
3 1/2 to 4 C. freshly ground whole wheat flour
1 cup pecan meal, or ground almonds or other nut whirred through the blender
1 cup buttermilk
1/2 cup melted butter
Cover and leave out overnight.
The next morning, add:

1 T plus 1 t. baking powder
2 t. baking soda
1/2 t. salt
1 T. cinnamon

In a separate bowl, whisk together these ingredients:
1/4 cup molasses or 1/2 cup maple syrup
1 C. packed brown sugar
2 C. pumpkin puree, you can use canned
4 eggs, slightly beaten
2/3 C. raisins (optional, because I forgot them)

1. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined (this lumpy batter is the key to all quick breads).
2. Spoon batter into greased muffin tins or use papers in the tins.
3. Place in the center of a preheated 375 degree oven and bake for 20-25 minutes.