Ingredients:

• 2 3/4 cups Whole wheat flour
• 1/2 cup Brown sugar, packed
• 1 tbsp Baking powder
• 1/2 tsp Sea salt
• 1/2 tsp Ginger, ground
• 1/2 tsp Nutmeg, ground
• Pinch of ground cloves
• 1/2 cup Honey
• 2 large Eggs
• 1 cup Original Almond Breeze®
• 1 cup canned Pumpkin
• 1/3 cup Blue Diamond® Almond Oil
• 1 cup plumped Raisins
• 1 cup Blue Diamond® Sliced Natural Almonds

Preparation:

Combine first seven dry ingredients in large bowl. Combine honey, eggs, Original Almond Breeze®, pumpkin and Blue Diamond® Almond Oil in second bowl and beat until foamy. Add wet to dry ingredients and mix until well blended. Stir in raisins and almonds. Fill greased muffin cups two-thirds full. Bake at 350 degrees for 12 - 18 minutes until done and top center springs back when touched.

Yield: 1 dozen jumbo muffins

Prep time 15 minutes. Cook time 12 - 20 minutes. 

Dried cherries or currants can be used in place of raisins. Use fresh, minced ginger in lieu of ground ginger.

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