I finally did it! I’ve been wanting to bake with some alternative flours for some time, and this weekend I finally made this pumpkin muffin recipe using whole spelt flour. And I must say, they are deeeelicious! We’ve definitely been missing out ... the texture is much more cake-like and the taste is milder than regular whole-wheat flour.
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It was super easy to make the 1:1 substitution … I have no idea why I kept putting it off! But if you don't have spelt flour you could definitely use whole-wheat pastry or regular whole-wheat flour instead.
For a gluten-free option, make this Healthy Pumpkin Bread or these Pumpkin Protein Muffins!
Baking Tips
This recipe is super simple to make and it would be really fun to kids to help out. Best of all, you can make the batter in just one bowl—less to clean up! I recommend making a double batch of muffins to have ready in your freezer for a quick breakfast or school snack on busy days.
You can also bake these in mini-muffin tins if you'd like (be sure to check them at around 10 minutes) or bake them in festive muffin cups or paper liners depending on the holiday or season.
For more baking tips, check out this Teaspoon to Tablespoon Conversion!
What Makes These Pumpkin Muffins Healthy?
Whole Grain Flour
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 with 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.
Natural Sweeteners
When it comes to sweeteners, I use the least processed sweeteners available, which are honey and 100% pure maple syrup. You won't find any refined sugar in these muffins. But, like with any recipe that calls for sugar or sweeteners, moderation is key ... because "sugar is sugar" no matter how you look at it (learn more in my "Sweeteners 101" post).
Can I Use Halloween Pumpkin?
The simple answer is yes. Once you're done carving your pumpkin for Halloween you can turn it into pumpkin puree, but there are some major differences between your jack-o-lantern and a "pie" pumpkin that you might want to consider.
One of the most common methods of homemade pumpkin puree is roasting it, so a large Halloween pumpkin might not be the best size to fit in your oven. They are also a lot more stringy and have less flesh than the baking ones. And from my experience, the flavor just isn't the same since carving pumpkins have less natural sugar, resulting in less sweetness for those yummy fall desserts.
By all means, you can still turn those festive Halloween pumpkins into a puree if you'd like, but I definitely recommend using a smaller pie pumpkin for the best outcome. Whichever you choose, try one of these two simple methods we explain in this post.
Check out these Fall Breakfast Ideas for more great recipes!
Pumpkin Puree Tip
If you use canned pumpkin, make sure you purchase a can of pumpkin puree and not pumpkin pie filling. While they may seem similar, pumpkin pie filling is a blend of squash, sweeteners, and spices—and I've already mentioned how I like to stay away from refined sugars!
What Is Pumpkin Pie Spice?
Whether it's the famous Pumpkin Spice Latte or a holiday Pumpkin Pie at Thanksgiving, the main flavor is Pumpkin Pie Spice. This fall flavor is generally a blend of cinnamon, ginger, nutmeg, cloves, and sometimes allspice. You can find a variety of store-bought blends or easily create your own using these measurements (makes about three ounces):
- 3 tablespoons ground cinnamon
- 1 ½ tablespoons ground ginger
- 1 tablespoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
How to Store Pumpkin Muffins
After you've let the muffins cool completely on a wire rack, transfer them in a single layer into an airtight container and store them at room temperature for up to 4 days.
If you're worried about soggy muffins, one trick is to line the bottom of the container with a paper towel, add the muffins, then place another paper towel on top. This is supposed to help absorb any moisture, resulting in your muffins staying fresher, longer.
As I mentioned before, I always make a double batch of any kind of muffins to store in the freezer. They are a great time saver for school lunches, on-the-go breakfast, or snacks.
For these pumpkin muffins, or any bread item, there are two ways you can freeze them:
- Freeze them in one layer on a baking sheet. Then once they are frozen, transfer them to a big Ziploc bag or other freezer-safe containers.
- Eliminate a step by separating the layers of food with pieces of wax paper in your freezer-safe container/bag (so nothing sticks together). With certain foods (like muffins) I find that I don’t even need the wax paper.
I recommend only storing them for up to 6 months this way. When you're ready to enjoy them, take your desired amount out of the freezer the night before and let them defrost in the refrigerator overnight, or on the counter at room temperature. If you're in a hurry, you can always pop it in the microwave for a few seconds, too.
Video: How to Make Pumpkin Muffins
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!
More Pumpkin Recipes
- Pumpkin Oat Scones
- Pumpkin Fluff Dessert
- Pumpkin Cheesecake
- Whole-Grain Pumpkin Waffles (and Donuts)
- Pumpkin Pie Green Smoothie
- "Pumpkin Spice" Hot Chocolate (or Mocha or Latte)
- Pumpkin Cream Cheese Bread
More Muffin Recipes
- Whole-Wheat Lemon Raspberry Muffins
- Apple Walnut Muffins
- Whole-Wheat Banana (Nut) Muffins
- Fruit, Nut, or Berry Whole-Wheat Muffins
- Whole-Wheat Carrot Applesauce Muffins
Healthy Pumpkin Muffins
Ingredients
- 1 ½ cups whole spelt flour (can substitute whole-wheat flour)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ½ cup honey
- ⅓ 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.
Alyssa says
The pumpkin spelt muffins that is..
Alyssa says
I just made these for the first time and they turned out great! I avoid animal products for the most part, so I substituted flax for the eggs and coconut oil for the butter and they were delicious. Even got the fiancé on board!
Vicki says
I LOVE using spelt - I make a delicious pancake with just spelt flour, flax milk, eggs, vanilla extract, baking soda & a pinch of salt. Fluffy, tasty & best of all everyone at the table gobbles them up! Love finding more uses for spelt!
Heather Griffin says
The pumpkin spelt muffins look great! Can I substitute melted coconut oil for the butter?
Assistant to 100 Days (Amy) says
Yes, Heather. That is our recommended substitution. Here is a little more information on cooking with coconut oil: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/. ~Amy
Annie says
I tried the pumpkin-spelt muffins today and they are awesome! They have great flavor - I actually prefer the mild sweetness to the alternatives. I guess we'll freeze the next batch - this one isn't going to last long enough for that!
Pastor Sherry says
The Pumpkin Muffins look really good. I'm avoiding eggs, though, and wonder if you or anyone has found a good substitution that will preserve theflavor and texture of your muffins.
Assistant to 100 Days (Amy) says
Hello Pastor Sherry. This post from another blog that we've featured should help: http://onceamonthmom.com/going-egg-free-how-to-substitute-eggs-in-recipes/. I've used the flax/chia option with much success. Good luck. ~Amy
Pastor Sherry says
Thanks for replying, Amy! I got your reply; just didn't answer quickly. I suppose that with baking powder to raise muffins and cake, eggs are only a binder and flax would work. I appreciate your sharing the website. My muffins have not ever come out well, but I'll try the flax and see what happens!
Stephanie says
Ground flax seed (we buy organic from Costco) works great in all recipes I have tried so far that call for eggs as a sub. The only thing that didnt turn out so well were organic gluten free brownie mix with flax instead of eggs. not sure if it was flax seed/no eggs or just that mix. otherwise, flax seed works great as sub! My son is allergic to eggs so we have used it A LOT for baking.
Pastor Sherry says
Thanks for commenting, Stephanie. As I stated to Amy, I have not made very good muffins, but I want to try the flax seed and see if that will make a difference. Now I'm eager to try this Pumpkin Muffin recipe!
Crystal says
Pumpkin Spelt muffins are a hit with our family! Two thumbs up from all the kids. They are delish!!
Sherri says
Made these today for the first time, daughter and husband ate them up. Thank you. I did wonder if the whole wheat muffins and banana pancake recipes you publish can be modified swapping the 10% whole wheat flour with the spelt. I tried the pancakes before with the 100% whole wheat flour and my daughter wouldn't even try them bc they looked too brown for her. Wondering if trying the spelt flour might help. Thanks.
Assistant to 100 Days (Amy) says
Hi Sherri. Please try and share your results with us. ~Amy
Anika says
I love the pumpkin spelt muffins & have just adapted the recipe to make chocolate ones - replace 1/3 flour with cocoa powder and swap pumpkin pie spice for vanilla extract :)
Assistant to 100 Days (Amy) says
Hi Amy. You can typically substitute spelt and whole wheat 1:1. The muffin will be more dense but not ridiculous. ;) ~Amy
Amy says
Has anyone made these with regular whole wheat flour? I have everything for them except the spelt, and I'd rather use up what I have, but not sure if they'd be ridiculously dense.
Amanda D. says
I just made the pumpkin muffins to have for breakfast in the morning. My husband of course had to eat some tonight and the first words out of his mouth were, "Did you forget to add the sugar?" He's having a hard time coming around to some of my new "healthy" food ideas. He's eating his second one now (can't be that bad!) and is trying to "fix it" with butter. Hopefully my kids won't be so picky in the morning...
Mara says
I went to double the recipe and found my 16 oz (2 cups) can of pumpkin was only 15 oz!! So, I threw in a ripe banana and it tuned out just as yummy. Thanks for the recipe :)
Nicole Palumbo says
THANK YOU! I've been trying to find healthy snacks that my picky 4 year old would actually eat. I had little success, until now!! She loved these muffins. I will make this recipe again and again!
Natalie says
Just made this muffin but instead with organic sprouted whole wheat flour, two very ripe bannas and cinnamon! So good!!! It tasted just like Bannana bread! My little 21 month old loved it and I even got my very processed food parents to take a bite and they loved them! Thanks for the inspiration!
Martha says
I made the pumpkin muffins again today and just love them. Wondering if you have developed more recipes with spelt. Also, I would like to see more dinner recipes. I understand many of your readers have young children. Mine are grown, so I'm always looking for entrees without processed foods. I have been following your blog for over a year and a half. So proud of what you and so many young mothers are doing for your families.
Assistant to 100 Days (Amy) says
Thank you, Martha. Your request for more spelt is noted. : ) ~Amy
Kata says
My girls (8 & 6) LOVE these muffins! They have become a staple in our house. Today while baking, my oldest asked that I make sure to give her the recipe so she can make these when she is old enough to bake by herself. And that when/if she gets married and has children, she wants to make them for her kids. :)
Shelia says
Made these this morning. DELICIOUS! Since my husband doesn't consider it a muffin unless blueberries are involved, added a handful. Good addition, but would have been great without as well.
Cathy says
These are amazing! How in the world am I going to live healthy when I work from home and have these sitting in my kitchen no more than 20 ft away?! I've already had 4 muffins since last night! Please stop posting such delicious-ness!
Keri says
Love the Whole Spelt Pumpkin Muffins! I had never used spelt flour before and was a bit apprehensive but I am so glad I tried it. I have made 3 batches of muffins in the last month and my family (including a 3 and 6 year old) inhale these. Thanks for your blog, Lisa! I am making great strides in feeding my family whole foods in large part due to this blog!
Jeannette says
I just made these this morning and they were a hit with my kids. I made 24 mini muffins instead of 12 regular sized muffins. I baked them for 14 minutes. I also replaced the butter with organic whole milk plain yogurt because I wanted to make them a little lighter for me. They turned out nice. Thanks for posting all of these great recipes!
Brittney says
So, can spelt be used as an alternative to WW flour in any of your recipes? I struggle with the consistency that comes from using all WW in some recipes.
Assistant to 100 Days (Jill) says
Hi Brittney. I can't say with 100% certainty for all of the recipes, but, I have tried subbing it out in a lot of them and it works just fine. I would give it a try. Jill
Mindi says
I made the muffins again (several times now) and I didn't remember that I was out of spelt flour. So I used kamut. And my own pumpkin puree (which I made for the first time) and they were DELICIOUS. I felt so accomplished about the muffins with all the effort put into them. And it paid off. My family loved them.
Katie says
I made these today and substituted unsweetened applesauce for the butter and only used a quarter of a cup of honey for a double batch. I can't get my kids to stop eating them!! All three love them which is amazing. Thank you!!! Great alternative to our usual banana muffins! :)
DR says
Thank you, my dear. This is my first time baking with spelt, and I couldn't find a better recipe to experiment with... considering how much I love pumpkin. I just took a bite of this muffin, and it is just delightful. Of course, I tweaked it a bit to my taste, but followed the blueprint. I couldn't have done it without you. Merry Christmas.
Purvi says
I was wondering about the pumpkin puree. I'm assuming it's not out of a can and what kind of pumpkin provides the best puree for cooking. Thanks!
DR says
There's nothing like fresh pumpkin. I've even used it in recipes in the raw. You just have to make sure it's not a "halloween" pumpkin, intended for decoration (a horrible use for food). They are usually huge for that purpose. The cooking/baking pumpkins tend to be smaller. The ones I've bought clearly indicate they are for baking/cooking and sometimes they include a recipe sticker right on it. Farmers' markets could also provide seasonal pumpkins, and they would know exactly which ones are going to taste good. I hope that helps.
DR says
However, most of us who like to bake with pumpkin always keep a can of PUMPKIN in the cupboard... and it is 100% pumpkin, not pumpkin pie filling or with anything else added. Libby's has a 100% pumpkin puree in cans, which is what I always use.
Assistant to 100 Days (Jill) says
Hi Purvi. We actually do use the organic pumpkin in the can. I get it at Trader Joe's or Whole Foods. Jill
Meg says
Muffins are 170 calories each, according to myfitnesspal.com
Meg says
I made these today when I remembered I had a bag of organic spelt that I had never used. We ground it up, made these, and they are a hit with everyone! My husband, who usually doesn't like pumpkin-stuff, loved them, and said they were especially good because they aren't too sweet. Thanks for providing great recipes that don't have added refined sweeteners! This is just what we were looking for:)
Maliha says
Made the pumpkin muffins with half a cup of semi sweet chocolate morsels ... Delicious!
Elissa Pederson says
Is spelt lo-carb?
Assistant to 100 Days (Jill) says
Hi Elissa. I am sorry, but, I don't know. Jill
Joline says
Elissa, I don't no either if it is low carb. but I do know it is easier for your body to digest than white flour. :) Joline
isabelle says
i LOVE these! my mom and i made them and they are delicious!
Silver14 says
How many pancakes does this recipe make?
Also do you know the nutrional info?
Thanks :)
They sounds Delish, lemon and blueberry my favorite favors! :D
Assistant to 100 Days (Jill) says
I dont' know the exact yield and we don't track the nutritional information. Jill
Stacy B. says
H! These just came out of my oven and are so good! Do you store them in a ziplock bag or do they hold up better stores on a cake plate with lid? It seems like any whole grain muffin I make gets really soggy after a half day or so, and I'm thinking it may be the way I'm storing them. Thank you!
Assistant to 100 Days (Jill) says
Hi Stacy. Glad you enjoyed them. I have been storing mine in a ziploc, but, I will say they do get a little soggy. So, maybe the cake plate is a better idea. I'd give that a try and see how they keep. I think I'm going to do the same :-). Jill
Colleen says
For those of you who live in the Atlanta Metro Area, I found organic spelt flour at the Dekalb Farmer's Market
Kristin says
Substituted flax eggs for the eggs (1 tbsp flax and 2 tbsp water = 1 egg) and 1 smashed banana for the butter! Added some raisins and they turned out amazing!!!!!
Autumn says
I just made these and they are amazing! I've been trying to incorporate whole grains into our (its just my husband and me) diet, but it's been really hard because my husband does not like the texture of breads made with whole wheat...and we live in an area where organic foods are hard to find and quite expensive. But I did manage to find some whole grain spelt flour for 2.79/lb. And my husband actually likes these! It's a HUGE step forward!
My question is, has anyone tried the whole grain spelt flour making sandwich bread? I have a bread machine that I use to make whole wheat bread for myself, but I would love to see the results using the spelt....and I just wondered if someone else has had good results?
Becky says
I made these muffins this weekend (with homemade pumpkin puree) and they are delicious!! I made them into mini muffins (baked for 11 mins) Next time I think I'll add more cinnamon for more deliciousness! :)
Tess D says
D -- not sure if you've found this yet, but here is the mix for Pumpkin Pie Spice:
1 1/2 Tbsp cinnamon
1 tsp ground ginger
1 tsp ground cloves
1 tsp allspice
1 tsp nutmeg
Read more: http://www.5dollardinners.com/erins-homemade-pumpkin-pie-spice/#ixzz2A3A4tmcG
My husband can't do cloves, so I use:
1 Tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
3/4 tsp ground allspice
D says
Can anyone list the ingredients of the pumpkin pie spice blend? I can't get my computer to pull up that site and we really want to try these muffins!
statgirl says
I just made a batch of these muffins. I used whole wheat pastry flour because I didn't have spelt in the house, and I didn't have pumpkin so I used some acorn squash that I had roasted and pureed. I had figured one pumpkin muffin recipe is exactly like any other, but wow, this one was really good. So light and moist, tender crumb, not overly sweet. Absolutely perfect, and I'm going to hold onto this recipe for a long time.