So many of you have become addicted to these muffins, which our kitchen bakes, that we can’t keep up. They are lovely indeed! For those of you who have begged for the recipe, here it is. Feel free to make a batch and bring some in for us!

Note the old switcheroo again. Called “pumpkin”, these are made with sweet potatoes. Don’t know why people think pumpkin is appealing and sweet potatoes are not. While both are healthy, it’s sweet potatoes that are on my top ten list of foods to eat. They’re also rated number two by Center for Science in the Public Interest for nutrient content.

Serves 8-12 as a side dish
2 cups spelt/whole wheat pastry flour	½ tsp nutmeg
1 cup pumpkin seeds	1 cup cook sweet potato
¾ cup Sucanat or Rapadura sugar	1/3 cup canola oil
2 ½ tsp baking powder	2 eggs
¼ tsp baking soda	¼ cup water, milk, soy milk
½ tsp salt	1 cup maple syrup
1 ½ tsp cinnamon	1 ½ tsp vanilla
1/8 tsp cloves	2 tb pumpkin seeds

Heat oven to 350 degrees. Grease muffin wells with our favorite mixture of half liquid lecithin and vegetable oil. (See my cookbooks for more detail or talk to us in the store.)

Mix dry ingredients. Save 2 tb. Pumpkin seeds for garnish.

Mix together wet ingredients (I use the food processor so it takes a second or two.) Combine wet and dry. Don’t overmix. Once again – if you used the food processor, just dump dry ingredients into wet and pulse two or three times.

Spoon batter into prepared muffin cups and sprinkle reserved seeds on top.

Bake 40-45 minutes (don’t disturb while in oven). A toothpick inserted into the center of the muffin will come out clean when they’re done. Remove tins to wire rack and cool for five minutes before turning muffins out to cool completely. Scrumptious with nut butter like the honey halvah we have or plain or with goat cheese. They freeze beautifully too.