1 1/2cupwhole grain spelt flourwhole wheat flour or whole wheat pastry flour will also work
1tablespoonpumpkin spiceor use cinnamon
1teaspoonbaking powder
1/4teaspoonbaking soda
1/4teaspoonsalt
2eggs
1/3cup100% pure raw honey
1/3cupmelted coconut oilbutter works too (applesauce may work, but I haven't tried it and it will probably change the texture of the muffin)
1cuppure pumpkin pureeorganic, if possible
Instructions
Preheat the oven to 350 degrees F. Line a muffin pan with liners and set aside.
Combine all dry ingredients in a large bowl.
Combine all wet ingredients in a medium bowl.
Fold wet ingredients into dry ingredients. Don't overmix.
Scoop large spoonfuls of batter into muffin pan and evenly distribute. Bake for 20-25 minutes and until tops are golden brown. Store at room temperature for 2-3 days or refrigerate for a week or freeze for longer.
Notes
Look for whole spelt flour with the regular flour at the grocery store. You can also use whole wheat pastry flour if that's easier to find.