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Pumpkin Muffins II

Reviewed: Nov. 16, 2012
I liked these muffins a lot. I did make some changes though: two cups of sugar seemed a little excessive to me, so I reduced it to 1/2 cup demerara sugar. I used 2 1/2 cups of canned pumpkin. I used 2 tsp. cinnamon, 1 tsp. allspice, 1 tsp. cardamom, aprox. 2 tsp. grated fresh ginger, and approx. 1/4 tsp. freshly grated nutmeg; I very seldom follow a receips spice directions, as I know what my family and I prefer. I also added about 3/4 cup of raw pumpkin seeds. My daughter and her friend are eating them right now and love them! Next time I make them I would like to substitute the white flour for some spelt and/or whole wheat. This receip also yeilded 18 muffins.
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