Spelt Pumpkin 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.



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





  • 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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