Pumpkin Muffins, Papa Willie style

3 1/2 c. whole wheat flour (I use white wheat, if using red substitute 1 cup with white flour)
3/4  c. brown sugar (or unrefined sugar)
2 T. baking powder (we use aluminum free baking powder)
3/4 t. salt (Real™ salt is great)
1 1/2 t. ground cinammon
1 t. or more freshly grated ginger
1 t. or more freshly grated nutmeg
1/4 t. ground cloves (we ground about 12 with a mortar and pestle and threw some course unrefined sugar in to help grind them up)
2 c. cooked pumpkin (not from a can, this was prepared from in season pumpkins)
1 c. milk (I used low-heat pasturized whole milk)
1/3 c. olive oil
1/2 c. grapola oil (i.e. grape seed oil)
1 t. vanilla (optional)

Preheat oven to 400 ºF.  Mix together the dry ingredients and freshly ground spices.  Add wet ingredients.  Stir top half or mixture in order to mix the wet ingredients well.  Stir until everything is moistened.

Fill muffin cups 3/4 full (we used silicone muffin cups without any grease because greasing silicone cookware is bad, traditional muffin cooking pans will need to be greased).

Bake for 18-20 minutes.