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!
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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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
Made these muffins without any adjustments. I never knew spelt flour could produce such soft tasty muffins. I’m going to use this recipe pretty often… Thanks!
Hello!
Has anyone ever tried a substitute for the eggs in this recipe? If so, what have you used & how did they turn out?
Thanks!
I have made these several times using chia seeds as substitute for egges and they come out great!! Just put a spoonful in the grinder, or blender, and break them up, mix with a little water and let it set for about 5 minutes. Sub 1 tbls for 1 egg!!
While we haven’t tried it without egg, a lot of the time banana or apple sauce can replace eggs when baking. If you try it, let us know. – Nicole
These are a family favorite! So good and so easy to make!
DOUBLE BATCH WITH AN APPLE TWIST:
I always make these muffins as a double batch for freezing. I was low on canned pumpkin today and completely out of pumpkin spice. I altered the double-batch recipe with no added sugar applesauce and substituted cinnamon. I think they turned out even better than the original (gasp!) – a touch sweeter and a hint of apple.
Try it:
Double the quantities of everything in the original recipe but modify items below:
2 TBS cinnamon (instead of pumpkin spice)
1 cup of pumpkin
1 cup of applesauce (new twist!)
3 eggs (did not double eggs since applesauce consistency adds liquid)
Mix and bake according to original recipe. Enjoy!
What is a good bread kids will eat and tortilla wraps? Trying to eat healthier?
Hi there. Here are Lisa’s recipes for both: https://www.100daysofrealfood.com/recipe-honey-whole-wheat-sandwich-bread-for-bread-machine/ and https://www.100daysofrealfood.com/recipe-whole-wheat-tortillas/.
The pumpkin pie spice used to take you to a homemade recipe. Now the link takes you to an amazon premade spice. Can you post the original pumpkin pie spice recipe? I love the muffins but we always made it with your original spice.
Hi. You can find the ingredients for the homemade spice in this recipe: https://www.100daysofrealfood.com/recipe-pumpkin-bread/.
My kids love this muffins. I added dark chocolate chips to them and they turned out great.
I’m really new to eating whole foods and I’m quite clueless about all of it. Can you tell me which dark chocolate is best to use? Is it considered a whole food?
Hi there. Look for an organic dark chocolate with a low ingredient list.
I made these muffins the other day, and they turned out amazing! I only had 1/4 cup of honey at the time, so I used a little under a 1/4 cup of maple syrup and a squirt of stevia to compensate for the rest. Everyone loved them. Gonna try a pumpkin banana variation today (not enough pumpkin) and see how they turn out.
Very yummy recipe!!! I was looking to cook some pumpkin muffins today, and this recipe has just the right amount of sweetness I was looking for! I don’t eat clean sometimes but I try to when I can! Thanks so much!
How can I determine the nutritional value for these wonderful muffins? Can you also recommend a good whole grain bread to try?
There are online tools that can help you figure out those details such as My Fitness Pak and many others. Food for life’s Ezekial bread is a good choice.
I would love to see more recipes using spelt flour. Nature’s Legacy used to be called Vita Spelt and it’s what I’ve cooked with for a number of years when we discovered that my son is allergic to wheat (not gluten intolerance – actual wheat allergy). I usually used their whole grain white as I could make things for him that he would eat more readily than the whole grain spelt. I would love to cook with spelt all the time – it tastes so much better! Can’t wait to try this recipe!!
You may want to try these using buckwheat flour. I use it for pancakes and breads so this is going to be my next recipe to try.
I love these muffins! Has anyone calculated the Weight Watchers Point value per muffin?
I was skeptical that these would be too dry or dense as that usually happens to my baking when using Spelt…… not this time ! The butter and honey have created a beautiful soft buttery texture . I made these as mini muffins for school
Lunches and added choc chip no other alterations to the recipe . The kids devoured them ! This will be my go to pumpkin muffin recipe from now on .
7 smart points per muffin
I’m wondering if I can use agave instead of honey? Nothing against honey, i just have agave and am trying to get rid of it.
Hello. We don’t use agave in our recipes so I can’t advise on its use. We only use honey, maple syrup, and occasionally a bit of sugar.
I just made these… AMAZING! Mornings are hectic here, but these will be a great way to start the day! Thank you!