Spelt Pumpkin Muffins

PUMPKIN SPELT MUFFINS

By Dawn Thalheimer

Pumpkins are back! There are so many ways to enjoy the health benefits of autumn’s signature squash it was hard to choose just one. I hope you enjoy these amazing muffins – so moist and delicious and also high in vitamin A and beta-carotene, they make the perfect breakfast-to-go.

 

Ingredients:

1 ½ cups sprouted spelt flour (available at Costco)

1 tsp baking powder

1 tbsp cinnamon

pinch of salt

2 eggs

1 cup pumpkin puree (fresh or canned)

1/3 cup unsweetened apple sauce

1/3 cup honey

¼ cup chopped walnuts

optional – a few dark chocolate chips - for when it’s really cold outside J

 

 

Directions:

 

  • Preheat oven to 350˚
  • Mix the flour, baking powder, cinnamon and salt in a large bowl
  • In a mixer, beat the eggs, pumpkin, apple sauce and honey on medium low speed
  • Pour the wet ingredients into the dry and stir until just combined
  • Mix in the chopped nuts
  • Divide the batter into 12 muffins in a lined pan
  • Bake for 20 minutes

 

Makes 12 Muffins: Calories 118, Fat 2.6g, Sodium 25mg, Carbs 22.1g, Sugar 9.2g, Fiber 3g, Protein 3.9g

 

 


 

 

 

 


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