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Whole Grain Pumpkin Muffins

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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!

 

Whole Spelt Pumpkin Muffins
4.89 from 51 votes

Course: Breakfast, Snacks & Appetizers
Dietary Restriction: Peanut/Tree-Nut Free, Vegetarian
Category: Freezer Friendly

Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Servings (Adjust to suit): 12 muffins

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Ingredients

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.

Recipe Notes

We recommend using organic ingredients when feasible.

 

 

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Comments

  1. 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.

    • 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.

  3. 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.

  5. 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!