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Pumpkin-Rye Muffins

  • 1 cup Pumpkin Puree
  • 2 tsp Baking Powder
  • 1-1/2 tsp Ground Cinnamon
  • 1/2 tsp Ginger Root (Powdered)
  • 1/4 tsp Ground Cloves
  • 1 pinch Sea Salt
  • 1/2 cup Currants
  • 1/3 cup Apple Juice
  • 2 Tbsp Vegetable Oil
  • 2 Honey
  • 1 Egg or Egg Substitute
  • 1-3/4 cups Light Rye Flour


Preheat oven to 400° F. Grease muffin tin with vegetable oil or nonstick spray, set aside.

In a medium mixing bowl combine flour, baking powder, spices and salt. Mix in raisins.

In a 2-cup nonmetal measuring cup or small bowl combine juice, oil and honey. Heat liquid ingredients briefly (20 seconds) in microwave to soften the honey. Add egg and pumpkin puree to liquid ingredients. Mix well. Add liquid ingredients to flour mixture and mix briefly.

Divide the dough evenly among the 12 muffin cups and bake for 20 minutes. Immediately after removing from oven, loosen muffins with a fork, and turn them sideways in the cups to cool.

Yield: 12 muffins

Pumpkin-Rye Muffins


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Products Used in this Recipe

Gluten Free
Baking Powder

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Baking Aids
Sea Salt

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Baking Aids

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Flours & Meals
Light Rye Flour

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