Pumpkin Muffins

Pumpkin Muffins 
Autumn leaves are falling, and the pumpkins are ready to be picked and baked into something spicy.
2 1/2 cups spelt flour
2 tsp spices (cinnamon, nutmeg, cloves)
1 1/2 tsp baking soda
1 tsp ginger
1 cup raisins
1 cup raw cane sugar 
1 cup pumpkin purée 
1/3 cup unsweetened almond milk (or a little more if adding flax and whey protein)
1/3 cup oil (melted coconut worked well)
1/4 cup molasses
1 tsp vanilla
2 eggs
4 tbsp ground flax seed 
2 scoops vanilla whey protein powder (optional)
Add wet ingredients to the dry ingredients.  Mix gently till mixed well bring careful not to overmix.
Bake at 400 F oven for roughly 15 minutes, or a toothpick comes out clean.
Rich in iron - Two tablespoons of blackstrap molasses contain 13.2 percent of our RDI of iron, which our bodies need to carry oxygen to our blood cells. People who are anemic (including pregnant women) will greatly benefit from consuming 1-2 tablespoons of blackstrap molasses per day.
High in calcium and magnesium - Blackstrap molasses contains a mineral profile that has been optimized by nature for superior absorption. For example, two tablespoons of blackstrap contains 11.7 percent of our RDI of calcium and 7.3 percent of our RDI of magnesium. This calcium-magnesium ratio is ideal, since our bodies need large quantities of magnesium to help absorb similarly large quantities of calcium. Both of these minerals aid the growth and development of bones, making blackstrap a good safeguard against osteoporosis and other bone diseases.