Makes 12 muffins.
1 ½ Cup Oat flour
1 ½ Cup Barley flour
¼ tsp. sea salt
1 ½ Tablespoon baking powder
1 tsp. Cinnamon
1 tsp. Nutmeg
¼ to ½ tsp. Clove
2 Cups Pumpkin puree (usually 1 small pumpkin will yield 2 Cups)
½ Cup Safflower or other vegetable oil
½ Cup Maple syrup
½ Cup Barley malt
½ Cup or more raisins (optional)
To make the pumpkin puree:
Cut the top of a baking pumpkin like you were making a jack-o-lantern. Scoop out the seeds and replace the top. Place in a 350° oven and bake for 1 hour or until the pumpkin is soft inside. Allow to cool and then scoop out the flesh of the pumpkin and place in a blender or food processor with a little water and blend to a puree.
For the muffins: Preheat the oven to 350°.
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Add the wet mixture to the dry mixture and stir just until all the flour is moistened. Fold in the raisins.
Drop the batter into lined or oiled muffin tins and bake for 20 minutes. The muffins will become golden in color and crack a bit when done.