Wednesday, November 9, 2011

Pumpkin Spelt Flour Muffins

So you might have noticed that I do a little bit of baking...okay, okay, a lot of baking. I have to tell you that actually don't eat most of what I post on here as my stomach doesn't make friends with wheat very well.
Luckily nowadays there are so many options and I have founds spelt flour works incredibly well in most recipes that use wheat flour (please note: spelt is not gluten free, just wheat free).
After seeing so many delicious pumpkin recipes circling around the internet lately I knew that I had to have some of that gorgeous gourd in my baked goods.
Therefore I took a recent recipe that had peaked my interest and baked it with spelt, and made a few other little chickpea twists as well.
Please enjoy.

Spelt Flour Pumpkin Spice Muffins

Adapted from Skinny Taste.
Makes 13 medium size muffins and 1 little muffin for a friendly canine.

1 1/2 cups butternut pumpkin puree
1/4 cup brown sugar
1/2 golden caster sugar
1 1/2 cups wholemeal spelt flour
1 teaspoon baking soda
1 teaspoon mixed spice
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons olive oil
2 large egg whites
2 teaspoons vanilla

  1. Preheat the oven to 200 degrees Celsius and grease 13 cups of a medium size muffin tin
  2. In a large mixing bowl place the pumpkin purée, olive oil, egg whites and vanilla, and mix until well combined.
  3. In a separate bowl whisk together the rest of the ingredients.
  4. Add the wet ingredients to the dry and mix gently, try not to over mix. 
  5. Spoon into greased muffin tin and sprinkle with pumpkin seeds. Place in the oven and bake for approximately 12 - 15 minutes or until the tops bounce back when lightly pressed.
  6. Allow to cool in the tin for 5 minutes before removing to cool completely on a wire rack.

These muffins are delicious when they are warm out of the oven spread with a little bit of jam, or plain. 
I need jam in my life though.
I also froze these tightly wrapped in plastic wrap and they defrost very well in the microwave.

I had a little extra batter left over - just the right size for a Molly treat (sans pumpkin seeds of course).
Oh yes, life is tough round here for a dog.

1 comment:

  1. hahahaha! i always save a little extra for my pup. when i make chocolate chip cookies...i make her a small tiny one just without the chocolate :) molly is adorable as always!