Cinnamon Pumpkin Muffins

Ingrédients

• 1 tsp sea salt
• 6 cuillères à café sugar
• 3 omega-3 large brown eggs
• 1 cup spelt flour
• 1 tasse, hachée walnuts
• 15 oz canned pumpkin
• 1 cup lowfat buttermilk
• 1 cuillère à soupe cinnamon
• 1 cuillère à café cinnamon
• 1/2 cuillère à café clove
• 2 tsps ginger
• 1/2 cuillère à café nutmeg
• 2 cuillères à café baking powder
• 1 cup brown sugar
• 1 cup rye flour

Directives

1. Pre-heat oven to 375 °F (190 °C). Prepare muffin tins so you have enough for 24 muffins.
2. In a bowl mix, spelt and rye flour, brown sugar, baking powder, sea salt, spices and set aside.
3. In bowl with a mixer blend together pumpkin, eggs and buttermilk. If you like you can replace the brown sugar with 1 cup of agave nectar (mix in with wet ingredients).
4. Add wet ingredients to dry ingredients and stir till just combined. Do not over mix.
5. Add in chopped nuts. Mix a couple times. Portion out mixture into muffin cups.
6. Mix sugar with cinnamon, then sprinkle on top of muffins before baking.
7. Put muffins into 375 °F oven and bake for 20-25 minutes.
8. A toothpick inserted into the center of a muffins should come out clean. Cool on racks.