| 1. |
Pre-heat oven to 375 °F (190 °C). Prepare muffin tins so you have enough for 24 muffins. |
| 2. |
In a bowl mix, spelt and rye flour, brown sugar, baking powder, sea salt, spices and set aside. |
| 3. |
In bowl with a mixer blend together pumpkin, eggs and buttermilk. If you like you can replace the brown sugar with 1 cup of agave nectar (mix in with wet ingredients). |
| 4. |
Add wet ingredients to dry ingredients and stir till just combined. Do not over mix. |
| 5. |
Add in chopped nuts. Mix a couple times. Portion out mixture into muffin cups. |
| 6. |
Mix sugar with cinnamon, then sprinkle on top of muffins before baking. |
| 7. |
Put muffins into 375 °F oven and bake for 20-25 minutes. |
| 8. |
A toothpick inserted into the center of a muffins should come out clean. Cool on racks. |
