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Makes 24 large muffins / 48 mini muffins


Celebrate fall all year with these homestyle pumpkin muffins.


1 cup ARROWHEAD MILLS Organic Pastry Flour

1/2 cup wheat bran

3 teaspoons non-alum baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1 teaspoon sea salt (optional)

1/2 cup chopped nuts

2 eggs

1/4 cup sunflower oil

1/2 cup honey

2 cups pumpkin pureé = 1 16 ounce can

1 teaspoon grated orange rind

1 cup raisins

1/2 cup chopped pitted dates



1.Preheat oven to 375 degrees.

2.Combine dry ingredients.

3.In a separate bowl beat eggs, add oil, honey, and pumpkin.

4.Combine the mixtures, then add the orange rind, raisins, and dates.

5.Stir till all dry ingredients and moistened.

6.Fill oiled muffin tins 2/3 full.

7.Bake for 30 minutes for large muffins or 20 minutes for mini muffins.

8.Allow to cool 5 minutes before removing from the pan.

Find this recipe and more holiday treats at