Whole Wheat Pumpkin Muffins

I came across a really great site today called Cookus Interruptus and it's all about cooking & baking with organic whole foods! This is totally right up my alley since I love to use as much organic food as I can get my hands on and make everything from scratch. Plus they share tons of recipes so of course you just knew we were going to have to try something out :)

I rattled off some choices to the kids and we settled on one for a very wholesome Whole Wheat Pumpkin Muffin. They were delicious!! I say were because there's nothing but crumbs left *grin*.

They're made with a blend of whole wheat pastry flour & a touch of unbleached white flour, pumpkin, spices, molasses and more, making a deliciously dense muffin :) I did make a few changes to the recipe though. I used my own wheat berries instead of whole wheat pastry flour by substituting 2 cups of soft white wheat berries that I ground in my nutrimill so that we could get all of the great roughage created by using whole wheat berries, omitted the salt completely, and cut the sugar in half. I used the full amount of honey but instead of 1/2 a cup of cane or brown sugar I used 1/4 cup of organic Sucanat which is also an unrefined cane sugar. We didn't miss the extra sweetness at all :)

If you're wondering why my muffins don't look very muffin shaped above, it's because I ran out of muffin tins and put the left overs in a loaf pan *grin*. Gotta make do with what's on hand. LOL.

I'm looking forward to doing some more exploring on their website and trying out another recipe :)

~ Rosina