You will love this clean, healthy version of a fall favorite. It blends the beloved pumpkin flavor with whole grains and natural sweeteners to give you a delicious breakfast, snack, or even dessert – minus the sugar and fat. It doesn’t get better than this!
Healthy Pumpkin Muffins
1 1/2 cups whole spelt flour
1 T. pumpkin pie spice blend
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup honey
1/3 cup melted butter
1 cup pumpkin puree
Instructions
- Preheat the oven to 350 degrees F. Line a muffin pan with liners and set aside.
- Using a whisk or fork mix together the flour, pumpkin spice, baking soda, baking powder, and salt.
- 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. Do not overmix.
- Pour the batter into the muffin pan so it’s evenly distributed. Bake until golden brown and a toothpick comes clean, about 18 – 20 minutes. Store at room temperature or freeze.
For more great healthy fall recipes, click HERE.
Image by Sandrine Hudgens at creoleartphotography.com
Could I substitute whole wheat or almond flour for the spelt flour?
Hi Nancy! I’ve made them with whole wheat flour and they turned out great. I haven’t tried almond flour, but I would imagine that it would be fine. Try it and let me know how they turn out! 😀
Can’t wait to try this. Pumpkin muffins are a hit with my kids. Thanks for the question on the whole wheat flour. I was wondering the same thing.
Hi Allison! I am excited for you to try these on your kids! We seriously gobble them up like candy around here! 😀 Happy cooking!