Pumpkin Spelt Muffins

Healthy whole-grain muffins with very little added sweetener.

Yield: 12 servings
Community Recipe from


  • 1 1/2 cup(s) whole spelt flour
  • 1 1/2 tablespoon(s) nutmeg
  • 1 1/2 tablespoon(s) cinnamon
  • 1 teaspoon(s) baking soda
  • 1/4 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 2 whole(s) eggs, lightly beaten with a fork
  • 1/2 cup(s) honey
  • 1/3 cup(s) unsalted butter melted
  • 1 cup(s) pumpkin puree canned is fine


  1. 1. Preheat the oven to 300. Line a muffin pan with liners and set aside.
  2. 2. Using a fork, mix together the flour, nutmeg, cinnamon, baking soda, baking powder and salt.
  3. 3. Make a well in the center of the flour mixture and drop in the eggs, honey and melted butter. Mix together with a whisk until well combined. Fold in the pumpkin puree. Do not overmix!
  4. 4. Pour the batter into the muffin pan evenly. Bake until golden brown and a toothpick comes out clean, 18-20 minutes. Store at room temperature or freeze.
November 2013

This recipe is a personal recipe added by CKSchirmeier and has not been tested or endorsed by MyRecipes.

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