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 regular whole-wheat flour. And it was super easy to make the 1:1 substitution…I have no idea why I kept putting it off!
Spelt may sound like a “new” grain (at least it did to me), 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.
I was in LA 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!
Whole Spelt Pumpkin Muffins
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.
Ingredients
- 1 1/2 cups whole spelt flour, can substitute whole-wheat flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup honey
- 1/3 cup butter, melted
- 1 cup pumpkin puree
Instructions
- Preheat the oven to 350 degrees F. Line a muffin pan with liners and set aside.
- Using a whisk or fork mix together the flour, pumpkin spice, baking soda, baking powder, and salt.
- 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.
- 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.
Recipe Notes
We recommend using organic ingredients when feasible.
Nutrition Facts
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I love these! I doubled the recipe and they came out great! Half spelt half wheat (all the spelt I had) I didn’t have pumpkin pie spice so I used cinnamon, ginger, all spice and a little cloves. (I don’t care for nutmeg) thank you for sharing this amazing recipe! Not too sweet but sweet enough! Love love love
I dont have Frontier brand pie spice but I do have Penzey’s Pie Spice ( https://www.penzeys.com/online-catalog/pie-spice/c-24/p-3079/pd-s ) do you think it would be similar?
While we recommend Frontier because it is all-natural, non-GMO, and is a member-owned co-op, the brand you have should be okay. – Nicole
Do you have any thoughts on how to adjust the cook time to make this a bread instead of mufffins?
Hi Jessica, you can use this recipe: https://www.100daysofrealfood.com/recipe-pumpkin-bread/
-Nicole
Any suggestions on adding just a touch more sweetness and/or wetness?
One of our readers added applesauce to make it a little moister. You can add vanilla extract or a little more honey for sweetness. – Nicole