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Pumpkin Muffins made with spelt flour and sweetened with honey

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The best healthy muffins EVER!
Course Breakfast, Snack
Cuisine American
Prep Time 8 minutes
Cook Time 25 minutes
Total Time 33 minutes
Servings 12 muffins
Calories 174
Author Kim

Ingredients

  • 1 1/2 cup whole grain spelt flour whole wheat flour or whole wheat pastry flour will also work
  • 1 tablespoon pumpkin spice or use cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/3 cup 100% pure raw honey
  • 1/3 cup melted coconut oil butter works too (applesauce may work, but I haven't tried it and it will probably change the texture of the muffin)
  • 1 cup pure pumpkin puree organic, 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.

Nutrition

Serving: 1g | Calories: 174kcal | Carbohydrates: 24.9g | Protein: 4.5g | Fat: 7.4g | Saturated Fat: 5.6g | Cholesterol: 31mg | Sodium: 120mg | Fiber: 3g | Sugar: 10g