Pumpkin Muffins With Spelt Flour

About: Hey y'all! My name is Lydia and I'm a total foodie/organize/clean/lifestyle freak! I want to share my passion for these things with everyone out there!

Hey guys! I know I've been making a lot of sweet treats lately so I've changed it up this week and decided to make some healthy pumpkin muffins using spelt four. Don't let all this healthy stuff scare you away! This was still sweet but on the healthy side also. I'll be back at making sweet desserts because lets be honest, those are my favorite =). There are so many benefits to baking with and consuming spelt flour and what better way to take advantage of those benefits than through eating muffins. If you want to make these pumpkin muffins than follow the simple step by step instructable below or watch the video tutorial here:

Step 1: Ingredients & Tools

Ingredients

  • 1 ½ C whole grain Spelt Flour
  • 1 T Pumpkin Spice
  • 1 t Baking Powder
  • ¼ t Baking Soda
  • ¼ t Salt 2 Eggs
  • 1/3 C 100% pure raw honey
  • 1/3 cup melted coconut oil
  • 1 C Pure Pumpkin Puree

Tools

Step 2: The Dry Ingredients

Begin by preheating the oven to 350 degrees F and line a muffin pan with liners and set aside. Add in the whole grain spelt flour, pumpkin spice, baking powder, and baking soda. Mix gently until all of the dry ingredients in a large bowl until the ingredients are well combined.

Step 3: Wet Ingredients Part 1

Melt the coconut oil (if yours is not already melted) and add it to a medium sized bowl. Next add in the honey to the coconut oil.

Mix in the honey to the oil because the oil was a bit warm from melting, the honey was cold and I wanted the mixture to be on the cooler side before adding in the eggs (nobody wants scrambled eggs in their muffins) the oil and honey won't combine but the honey will become more pliable and easier to work with.

Step 4: Wet Ingredients Part 2

Whisk the eggs and add them to the wet ingredients. Next add the pumpkin puree to the mixture also. Mix with a spatula or fork until everything is combined.

Step 5: Combine Wet and Dry Ingredients.

After your wet ingredients are combined go ahead and pour them on top of the dry ingredients. Mix thoroughly until everything is combined. Be sure to scrape from the bottom to insure that all the flour is mixed in but do not over mix.

Step 6: Add Batter to Muffin Tin

Bring out the muffin tin pan and add liners to it. Then begin to scoop the pumpkin batter into the liners until you run out of batter.I use a large ice cream scoop for this and distribute evenly. I had a couple extra spaces left empty but that is no problem.

Step 7: Bake

Bake for 20-25 minutes and until tops are golden brown.

Step 8: Let It Cool.

Let the muffins cool until they reach room temperature. You can store at room temperature for 2-3 days or refrigerate for up to a week.

Step 9: Enjoy

These make a perfect fall get together dessert. Everyone will love them plus they are almost guilt free. ;-) Spread some almond butter on the top for an extra layer of yumminess.

Step 10: Video Tutorial

If you prefer a video tutorial you can watch it here!

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