5 cups Whole wheat flour
1 cup Brown sugar, packed
2 Tbsp. Baking powder
1 tsp. Sea salt
1 tsp. Ginger, ground
1 tsp. Nutmeg, ground
1/2 tsp. Cloves, ground
1 cup Honey
4 large Eggs
2 cups Original Almond Breeze®
2 cups Pumpkin, canned
2/3 cup almond oil
2 cups Raisins, plumped
2 cups Blue Diamond® Sliced Natural Almonds

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 176C for 12 – 18 minutes until golden and top center springs back when touched.

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