1⅔ cup Jubilee Red Fife
1 cup pureed pumpkin
¾ cup water
2 Tbsp buttermilk, plain yogurt, or kefir. Those with milk allergies may use whey, lemon juice or apple cider vinegar
½ cup melted butter or cooking oil like coconut or avocado.
1/2 cup Jubilee Maple Syrup
½ tsp baking powder
1½ tsp baking soda
¾ tsp salt
½ tsp cloves
½ tsp cinnamon
½ tsp nutmeg
Soak Red Fife flour, pureed pumpkin, water, buttermilk/yogurt, and butter/coconut oil together overnight or for 18-24 hours on the countertop.
When ready to bake, add maple syrup, eggs, baking soda, baking powder, salt, and 3 spices. Mix well - be sure to scrape the bottom of the bowl a few times and beat hard to get everything fully incorporated.
Pour into greased muffin cups and bake for 5 minutes at 400 degrees. After 5 minutes, decrease the temperature to 350 degrees and bake for an additional 13 minutes. They’ll be a bit more moist than you’re used to with the “toothpick test”.
Variation: Pumpkin Apple muffins
Add 1/2 cup of peeled and chopped apples.