Recipe: Whole Grain Pumpkin Muffins

 

Pumpkin Spelt Muffins Recipe from 100 Days of Real Food

Whole Spelt Pumpkin Muffins

I finally did it. I’ve been wanting to bake with some alternative flours for some time and this weekend I finally made Pumpkin Muffins using whole spelt flour! And they are deeeelicious. We’ve definitely been missing out. The texture is much more cake-like and the flavor is milder than whole-wheat flour. And it was super easy to make the 1:1 substitution…I have no idea why I kept putting it off! I must thank our sponsor, Nature’s Legacy, for giving me the final push (i.e. a bag of spelt in the mail!) that I needed to dive right in and give it a shot.

Spelt may sound like a “new” grain, but it’s actually been around for more than 9,000 years. As I mentioned the flavor is “lighter” than wheat and even though it contains gluten, some with an intolerance to wheat find that they are able to enjoy spelt. Just like wheat though, you want to be sure to select “Whole Spelt” products as opposed to the refined (white) version. And to keep your whole spelt flour fresh, it’s best to stick it in the freezer (or fridge) along with your other whole grain flours. In addition to flour there are also other spelt products available, like pasta. To learn more about the benefits of eating whole spelt and how it differs from wheat check out this FAQ page.

10/30/13 update: I was in LA recently and got to visit Catherine McCord (of Weelicious) in her kitchen where I showed her how to make these muffins. Check it out in the video below!

 

4.9 from 31 reviews
Whole Spelt Pumpkin Muffins
Serves: 12 muffins
 
Ingredients
  • 1½ cups whole spelt flour (can substitute whole-wheat flour)
  • 1 tablespoon pumpkin pie spice blend
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup honey
  • ⅓ cup melted butter
  • 1 cup pumpkin puree
Instructions
  1. Preheat the oven to 350 degrees F. Line a muffin pan with liners and set aside.
  2. Using a whisk or fork mix together the flour, pumpkin spice, baking soda, baking powder, and salt.
  3. Make a well (hole) in the center of the flour mixture and drop in the eggs, honey, and melted butter. Mix together until well combined. Fold in the pumpkin puree. Do not overmix.
  4. Pour the batter into the muffin pan so it’s evenly distributed. Bake until golden brown and a toothpick comes clean, about 18 – 20 minutes. Store at room temperature or freeze for a rainy day.
Notes
We recommend using organic ingredients when feasible.

 

 

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  • Comments

    1. Jennifer Landry |

      I use organic whole spelt flour for the majority of my baking at home since everywhere else I go the options are always white or whole wheat. I figure it’s good to switch things up a bit! I love that spelt is light and also whole grain. I also sometimes mix it with a multigrain flour or buckwheat etc. These pumpking muffins are delicious! My favourite I’ve tried on this site so far. I’ve heard a few people suggest subing the oil for apple sauce so I might try that next time to see how it turns out. Thanks for all of your recipies! My (unborn) baby is very appreciative! :)

    2. Linda Novellino |

      I have made these muffins a few times and they are delicious!! My only problem is the last 2 times I made them, they came out with an unwanted crunch or gritty piece in very couple of bites…almost like an eggshell but there wasn’t…? Had anyone else had this problem? I thought maybe it was the canned pumpkin I used but this time I switched brands and it still happened :(

      • Amy Taylor (comment moderator) |

        Hmmm. Sorry Linda but I am baffled by this one. ;)

      • Allison |

        It’s probably your spices – I find that ground nutmeg can be gritty sometimes.

    3. Maureen |

      I have made these muffins dozens of times & decided to try almond flour. I followed the instructions (per the manufacturer) to use half the amount of almond flour & the muffins came out totally deflated. Any ideas as to why?!?

      • Amy Taylor (comment moderator) |

        Hi Maureen. No sorry. We’ve not tried to make these with almond flour.

    4. Brooke |

      Can I substitue sweet potatoes instead of pumpkin? Would I do a different kind of spice, or keep it the same?

      • Amy Taylor (comment moderator) |

        Hi Brooke. You can use sweet potato puree without changing the spices.

    5. amisha |

      Can you sub the 2 eggs with egg replacement?

      • Amy Taylor (comment moderator) |

        Hi there. You can or some readers use “flax eggs”.

    6. Alicia |

      I would like to make many of the muffins on this site but they mostly have honey in them. I am making them for my 9 month old and I have been told no honey before 12 months. What can I substitute? I have maple syrup?

      • Amy Taylor (comment moderator) |

        Yep, honey will work. :)

    7. Lindsay |

      I love pumpkin muffins and this is a much healthier recipe than what I usually make. Can’t wait to try them!
      Can you explain the process of freezing and thawing the muffins?

      Thank you!

      • Amy Taylor (comment moderator) |

        Hi there. After the cooked muffins have completely cooled, put them in an airtight container or bag to freeze. When you are ready to defrost, just place them in the fridge overnight.

    8. Sara |

      I was so excited to try to make these last night. I had leftover pumpkin from making pumpkin chocolate chip muffins last week, so got all ready to mix these up last night. Mixed all ingredients and got ready to mix in my pumpkin, but opened the container and realized it was SPOILED! EEK! so I had a bowl of this muffin mix, what was I to do!? To improvise, I added 1/2 cup applesauce, handful of raisins, and about a cup of ALL bran cereal …mixed it all together and hoped for the best. While i was disappointed that I didn’t get the pumpkin muffins, my apple raisin bran muffins are fabulous!! I love the spelt flour- first time I’ve baked with it, and it truly is much lighter! Thanks for the recipe! next time I really will do the pumpkin! :)

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