Yields: 2 dozen muffins

Ingredients:
1 ¼ cups packed brown sugar
3 cups all-purpose flour
2 ½ tsp baking powder
¾ tsp ground cinnamon
¾ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
1 cup golden raisins (or chopped nuts)
½ cup buttermilk
2 cups pumpkin puree
4 large eggs
1 tbsp vanilla
¾ cups maple syrup
¾ cup Alligga Flaxseed Cooking Oil

Directions:
Preheat the oven to 350°F

Whisk together the milk, eggs, honey, pumpkin puree and flaxseed oil, then set aside

Sift together the flour, baking powder, cinnamon, ground ginger, nutmeg and cloves

Stir the brown sugar into the dry ingredients

Make a well with the dry ingredients and add the wet ingredients

Fold together the wet and dry ingredients until they are just mixed

Add the raisins and the portion into paper cup lined muffin tins

Bake for 20 minutes, rotate the muffin tins and continue baking until the muffins are done (approximately another 10-15 minutes or when a skewer inserted into the middle of a muffin comes out clean)

Cool before serving

Recipe courtesy of BG Health Group (Alligga)