This recipe falls into the "keep, and make frequently" category: Pumpkin Maple Muffins.
*Preheat oven to 375 degrees.
Whisk these ingredients together in a large bowl:
1 3/4 C. whole wheat pastry flour
1/2 C. pecan meal (don't let this intimidate you - just throw some pecans into the blender until crumbly!)
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. cinnamon
In a separate bowl, whisk together these ingredients:
1/3 C. maple syrup
1/2 C. evaporated cane juice
1 C. pumpkin puree
1/2 C. sour milk
2 eggs, slightly beaten
1/4 C. coconut oil, melted
1/3 C. raisins
1. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined.
2. Immediately spoon batter into a lined 12-cup muffin tin. (I actually found that the recipe made 15 muffins rather than 12.)
3. Place in the center of a preheated 375 degree oven and bake for 25 minutes.
4. Let cool for five minutes in the pan and then remove muffins and let cool completely on a wire rack.
I made only minor substitutions (such as coconut oil for butter and evaporated cane juice for brown sugar). Thanks to Nicole at Pinch My Salt for the original recipe!