| substantial pumpkin muffins |

These are perfect straight from the oven and slathered with butter. I took a recipe from allrecipes.com and doctored it up. Really, you can do whatever you want in terms of various flours, fruit, oily ingredients, sweeteners. Just keep the amounts the same.

Yes, 24 muffins is a ridiculous amount of muffins. But this way you can use a whole can of pumpkin puree. And you can always freeze the leftovers.

SUBSTANTIAL PUMPKIN MUFFINS

1/2 cup chopped dried fruit (or raisins)

DRY:

1 1/2 cups whole wheat flour

1 cup rye flour

½ cup oats

3/4 cup packed brown sugar

1 teaspoon pumpkin pie spice

1 1/2 teaspoon baking powder

1 teaspoon baking soda         

1 teaspoon salt

WET:

4 eggs

1 can pumpkin puree

1/2 cup vegetable oil

½ cup applesauce

1/2 cup honey

¼ cup molasses

1/2 cup chopped walnuts

DIRECTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin tins. Place the raisins/fruit in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.

2. In a large bowl, stir together the dry ingredients. Make a well in the center, and put in the wet ingredients. Mix just until the dry ingredients are absorbed. Drain excess water from raisins/fruit, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full.

3. Bake for 22 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.