Pumpkin Spelt Muffins

Changed this recipe up a bit from the original but we really love the changes! 

Pumpkin Spelt Muffins
Serves 28
These are very kid friendly 100% REAL pumpkin muffins.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 3 cups whole spelt flour (we used the King Arthur brand)
  2. 2 Tb pumpkin pie spice blend (we use our own pre-made blend)
  3. 2 tsp baking soda (we used Frontier brand)
  4. 1/2 tsp baking powder (we used Frontier brand)
  5. 1 tsp salt (we use Himalayan pink)
  6. 4 farm fresh eggs
  7. 3/4 to 1 cup Raw honey (you can use more if you like sweeter)
  8. 1 stick plus 2 TBS melted butter (we use butter from grass fed cows)
  9. 2 cups Pumpkin Puree (we used Pacific brand)
Instructions
  1. Preheat oven to 350
  2. Line your muffin trays
  3. Using a whisk or fork mix together the flour, pumpkin spice, baking soda, baking powder, and salt.
  4. Make a well (hole) in the center of the flour mixture and drop in the eggs, honey, and melted butter. Mix together until well combined. Fold in the pumpkin puree. Try not to over mix.
  5. Pour the batter into the muffin pan so it’s evenly distributed. Bake until golden brown and a toothpick comes clean, about 15-18 minutes. Store at room temperature or freeze.
Notes
  1. I noted what "we" use, being on a whole foods diet, but you can use any brand you like and it should turn out just great! We have never tried using any other ingredients so I can't say for sure if there would be much of a difference.
  2. Also: The pacific brand of pumpkin puree comes in a 2 cup boxed container so that works out great! Otherwise you have watch container size and may have some left over.
  3. If you cut this recipe in 1/2 it makes about 14 muffins.
Adapted from 100 Days of real food Pumpkin Muffins
Our Journey Into Whole Foods* http://www.wholefoodsjourney.com/

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