Whole wheat pumpkin muffins

1 1/2 cup whole wheat or whole grain spelt flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/8 teaspoon cloves

1/2 teaspoon salt

1 cup canned pumpkin purée

2 large eggs

1/3 cup olive oil

3/4 cup white or light brown sugar

1/2 teaspoon baking soda

1/2 cup pumpkin seeds

Whisk first seven ingredients together in a medium bowl. In a separate large bowl whisk together everything else except the pumpkin seeds. Dump the flour moisture into the poking mixture and ate together until just combined. Ladle by 1/4 cupfuls into greased muffin tins and sprinkle with pumpkinseeds. Bake in a 350 oven for about 20 minutes. Makes a dozen muffins.