Ingredients
- 1 12 cups oat flour
- 12 cup millet flour
- 12 cup molasses
- 1 tablespoon baking powder
- 12 teaspoon baking soda
- 12 teaspoon salt
- 12 teaspoon cinnamon
- 14 teaspoon nutmeg
- 14 teaspoon clove
- 1 (15 ounce) can solid-pack pumpkin
- 12 cup water
- 12 cup raisins
- 14 cup pepitas (raw pumpkin seeds)
Instructions
- Preheat oven to 375F.
- Mix flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg in a large bowl.
- Add pumpkin, 1/2 cup of water, molasses and raisins.
- Stir until just mixed.
- Add in pepitas if using.
- Spoon batter into a lined muffin tin, filling to just below tops.
- Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly.
- Remove from oven and let stand 5 minutes.
- Remove muffins from pan and cool on a rack.
- Store cooled muffins in an airtight container.
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