These weren’t terribly sweet, but I liked them. And although they tasted “healthy” that’s not necessarily a bad thing. The original recipe called for spelt flour, but gave the option of using whole wheat flour. Since I don’t have spelt flour, I used wheat. Maybe some day I’ll get some spelt. Have any of you ever used it?
Whole Wheat Pumpkin Muffins
1½ cups whole spelt flour (can substitute whole-wheat flour)
1 teaspoon cinnamon
1/4 teaspoon each allspice, cloves, ginger and nutmeg
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
½ cup honey
⅓ cup melted butter
1 cup pumpkin puree
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 over mix.
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. Makes 12 muffins at about 150 calories each.
Note: Instead of using the individual spices, you can use a couple teaspoons of pumpkin pie spice. Or, you can make your own; there’s a recipe for that here.