Vegan Pumpkin Muffins with dried Currants

Pumpkin Muffins with dried currants

15 oz pumpkin purée
1/2 cup maple syrup
1/2 cup oil (I used grape seed oil this time)
2 tsp vanilla
1/2 cup mashed banana
1 1/2 cups spelt flour
1 1/2 cups whole wheat pastry flour
1 TB plus 2 tsp baking powder
1 tsp cinnamon
1/2 tsp sea salt
1/2 tsp ground cloves
1/2 cup dried currants

Preheat oven to 350º

In a large bowl, mix pumpkin purée, maple syrup, oil, vanilla, and banana. Mix thoroughly.  In a separate bowl, sift flours, baking powder, cinnamon, sea salt, and cloves.  Add dry ingredients to the pumpkin mixture and stir until just combined.  Fold in dried currants.

Spoon into prepared muffin pan and bake for about 20-25 minutes.  I made mini-muffins so the cooking time was about 20 minutes