• 2 cups coarsely grated pie pumpkin, winter
  squash, or sweet potato
  
• 1 cup chopped pecans
  
• 2 large eggs
  
• 3/4 cup milk or soy milk
  
• 3 tablespoons unsalted butter, melted
  
• 2 teaspoons freshly grated orange zest
  
• 1/2 cup buckwheat flour
  
• 1-1/4 cups unbleached all-purpose flour
  
• 1/2 cup Sucanat or packed ligbt brown sugar
  
• 1-1/4 teaspoons baking powder
  
• 1 teaspoon ground ginger
  
• 1/2 teaspoon freshly grated nutmeg
  
• 1/2 teaspoon sea salt, or to taste

Instructions:

Preheat the oven to 400°F.

Grease two 12-cup muffin tins.

Combine the pumpkin, pecans, eggs, milk, butter, and orange zest in a medium mixing bowl.

Put the buckwheat flour, all-purpose flour, Sucanat, baking powder,
ginger, nutmeg, and salt in a bowl.

Stir to combine and sift into the pumpkinmixture, a bit at a time, stirring to blend after each addition.

When all the dry ingredients are incorporated, fill the muffin
cups about two thirds full.

Bakefor about 25 minutes, or until lightly browned and a cake tester inserted in the centers comes out clean. Cool on a wire rack for 5 minutes.

Remove muffins from tins and serve warm or cool thoroughly on the rack.