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!
Healthy Pumpkin Muffins
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.
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
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!
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
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!!
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?
7 smart points 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 .
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!
How should I best freeze these so that they last during the school week? Thanks!
Hello. I freeze in ziplock bags, removing as much air as possible.
I love these muffins? Does anyone know how many calories are in them?
My super picky preschooler ate 3 of them. Literally licked his plate. I subbed applesauce for butter, maple syrup for honey. They were moist and cake like and easy to make. Not very sweet, which I didn’t mind, but thought my son wouldn’t like them because of that. I was wrong! Yay! I think it was the texture that sold him on them. Now he’s asking for green muffins, so I’m going to try spinach/banana muffins.
I made these just as written. Loved them, the whole family did! Thank-you!
These are delicious and super easy to make.
I love these muffins! I modified this recipe to use 1/3 c egg white instead of whole eggs and 1/3 cup organic, unsweetened applesauce instead of butter. I also used 1/2 c pure maple syrup instead of honey which brings the grams of sugar down. They are still delicious. Moist and cake-like and the maple and apple add a complexity to the flavor. Brings them from 7 weight watchers points down to 3.
Just made these with my boys. In oven now. Subbed maple syrup, coconut oil and added some currants and hemp hearts. Excited for our dessert and snack tomorrow
Can you use stevia in place of the honey and if so how much. I read that real honey is not actually sold in stores and if you want pure honey you should get it from a bee farm. It does not look as pretty as the honey sold in stores. Any advice is much appreciated.
Thanks,
Suzanne
Hi. We really don’t use stevia in our baking. As for honey, if you buy raw honey, you are buying quality honey with all its enzymes in tact. You can find it at stores like Whole Foods but most larger mainstream grocery stores have it, too. Even better, look for local raw honey at your farmer’s market.
What I can I use in place of honey?
Hi. You could sub with maple syrup.
I would prefer not to use syrup. Could stevia be used. If so how much. Thanks
We really don’t use stevia in our baking so I can’t guide you as to an amount.
Do you think, or have any of you, used almond flour?
We have not subbed with almond flour. This might help, though: http://alldayidreamaboutfood.com/2013/02/low-carb-basics-baking-with-almond-flour.html.
Made these muffins but substituted same amount of garbanzo bean flour. They came out perfect! Thank you! Yummy!
Could you possibly supply gluten free substitution in you muffin and bread recipes? I’ve recently purchased coconut, oat, and almond flours and would love to make some “real food”, power-packed snacks and quick breakfasts. Thanks (different Shannon)
Hello. I often sub with an all purpose gluten free whole grain blend.
Is there anywhere I can find the nutritional info?
I was kindof looking for the same thing..
Hi. We do not provide nutrition information. This post will help you understand why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
These were delicious!! Love the cake like texture- added chocolate chips and they made a perfect after dinner treat! I love spelt flour- I think it tastes much better than whole wheat. :)
Oops I forgot! I added rasins too.
I made the muffins but I was a little concerned because the batter was a little stiff. They baked in exactly 18 minutes and they are delicious. I substituted coconut oil for the butter. Perfect
I’ve used a similar recipe for ages. I use 1 tbsp canola and 2 tbsp applesauce for the fat, a 1/4 cup more honey + 1 cup shredded carrot. You barely notice the carrot, but adds more vitamins and fiber! Yum!
Oh, I see you don’t use canola. That oil isn’t really necessary…that’s just the way the recipe was when I found it, so it’s what I’ve stuck with :)
Made these at the weekend and my kids loved them! We can’t get hold of pumpkin purée easily here in England, so I used sweet potato purée instead. Delicious and so moist! The sponge reminds of of Jamaican ginger cake, so I am going to flavour these with more ginger next time. Thankyou for the recipe!
Hi, Could I get the nutritional values for these muffins?
Calories, sat fat, protein, fiber, sugar etc? Thanks!
Really love this recipe!
Hello Ann. We do not provide those details. This helps explain why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.