Whole Wheat Pumpkin Muffins

You wouldn't have to do this, but if we don't eat these on the day we make them we throw them in the freezer and reheat when ready.

Makes 12 muffins (or one loaf)

from 100 Days of Real Food

• 1 ½ cups whole-wheat flour (white whole-wheat is nice)
• 1 ½ teaspoons cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon nutmeg
• ⅛ teaspoon cloves
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 2 eggs
• ½ cup oil (OR ¼ cup oil, ¼ cup applesauce)
• ½ cup sugar 
• ½ teaspoon vanilla
• 1 cup pumpkin puree

1. Preheat oven to 350 degrees.
2. In a large mixing bowl whisk together the dry ingredients (from the flour down to the salt). In a separate bowl, mix all remaining ingredients.
3. Make a well in the center of the flour mixture and pour in wet ingredients. Stir together thoroughly with a fork, but do not overmix.
4. Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter.
5. For a loaf bake for approximately 30 – 40 minutes and for muffins bake for approximately 18 - 22 minutes. Check for doneness by making sure a toothpick inserted comes out clean.