Fall breakfast muffins

3 c  AM Whole Wheat Pastry flour
      2 ts Non-alum baking powder
      1 ts Sea salt (optional)
      2 ts Pumpkin pie spice (or less)
      1 c  buttermilk
      1 c  Canned pumpkin
    1/4 c  AM Unrefined Vegetable Oil
    2/3 c  Raw honey
      2    Eggs; beaten
           -OR- egg replacer
 
  Mix dry ingredients together in a large bowl.  Mix liquid ingredients
  well.  Add the liquid ingredients to the dry ingredients and mix just
  until the flour is moistened.  Batter will be lumpy.  Fill 24 well-greased
  muffin tins 2/3 full and bake at 400 F. for 20 minutes.  Cool 10 minutes
  in pans or wire rack.  Loosen muffins with a knife; invert onto wire
  racks.  Serve warm.
  
  Source: Arrowhead Mills "Whole Grain Muffins" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias