Friday, October 30, 2015

Spelt (or Whole-Wheat) Pumpkin Muffins


If spelt flour is not available, you can purchase whole spelt
and then grind them yourself using a spice/coffee grinder.
Makes 12 Muffins
Recipe from 100 Days of Real Food
Husband-Tested in Alice’s Kitchen

You can feel good about adding this yummy treat to your family’s lunch boxes. Spelt is an ancient grain that’s part of the wheat family.  It gives the muffins more of a cake-like texture….and that’s a good thing.
If spelt flour is not available, you can purchase whole spelt and then grind them yourself using a spice/coffee grinder.

1½ cups whole-spelt flour** or whole-wheat flour
1 Tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
2 large eggs
½ cup honey
1/3 melted unsalted butter
1 cup pumpkin puree (not pie filling)

Preheat the oven to 350 F.  Line a muffin pan with paper liners and set aside.
In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, salt and baking powder.
Make a well (hole) in the center of the flour mixture and drop in the eggs, honey, and melted butter.  Mix together until smooth, but don’t over mix.  Fold in the pumpkin puree just until combined. 

Divide the batter among 12 muffins cups.  Each cup should be about three-quarters full.  Bake until golden brown and a toothpick comes out clean, 18-20 minutes.  Store at room temperature or freeze for another day.

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