Pumpkin Muffins made with spelt flour and sweetened with honey
Try this Pumpkin Muffins made with spelt flour and sweetened with honey recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 cup whole grain spelt flour (whole wheat flour or whol
- 1 tablespoon pumpkin spice (or use cinnamon)
- 1/3 up 100% pure raw honey
- 1/3 up melted coconut oil (butter works too) (applesauce but i haven't tried it and it will probably change the texture of the muffin)
- 1 cup pure pumpkin puree (organic if possible)
- Carbohydrate 1.30768208267196 g
- Cholesterol 11.2565972216699 mg
- Fat 4.07542791654516 g
- Fiber 0.000368055555555556 g
- Protein 0.941405555098531 g
- Saturated Fat 2.57846972214656 g
- Serving Size 1 1 muffin (32g)
- Sodium 55.8239444299467 mg
- Sugar 1.3073140271164 g
- Trans Fat 0.280774027771565 g
- Calories 45 calories
Preheat the oven to 350 degrees F. Line a muffin pan with liners and set aside.Combine all dry ingredients in a large bowl.Combine all wet ingredients in a medium bowl.Fold wet ingredients into dry ingredients. Don't overmix.Scoop large spoonfuls of batter into muffin pan and evenly distribute. Bake for 20-25 minutes and until tops are golden brown. Store at room temperature for 2-3 days or refrigerate for a week or freeze for longer.
