My husband and 15 month old love them too I added a few pepitas on the top and they gave it a nice little crunch. inserted toothpick came out clean). Cooking Light is part of the Allrecipes Food Group. Coconut flour absorbs a lot of liquid- these muffins would come out much too dry. Elena. With Bob’s Red Mills rice flour they have about 182 calories per muffin, if you made 12 muffins. Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously. I LOVE spelt flour. Baking with veggies is a great way to trick the kids into eating healthy! Required fields are marked *. . I recently read a review on gluten-free flours and Pamela’s ranked above all others. I made my oat flour using steak cut Quaker oats in my Ninja food processor. This is the best pumpkin receipe I have used in a long time. This is my new all time favorite healthy muffin recipe. I may have to be a bad girlfriend and eat a few! These muffins aren’t only healthy because of the spelt flour, but also due to the pumpkin. I did use the applesauce for the oil, also added 1 heaping Tablespoon of ground flax and added some dark choc chips. . Preheat oven to 400°. These muffins are made from a flour called whole spelt flour. My kids are in love! Now I need to check out those sweet potato and chicken enchiladas. I have a double batch in the oven right now. In a medium bowl, stir together the pumpkin, coconut oil or butter, vanilla, and stevia. Can Oatmeal flour be substituted for the spelt flour? Using canned pumpkin is fine. this link is to an external site that may or may not meet accessibility guidelines. I can’t wait to taste your pancakes tomorrow! These muffins are delicious! Thank you. Can you tell me how much fiber this comes out to be? Divide batter evenly among prepared muffin cups. Can I use coconut flower instead of spelt? Bake for 20-25 minutes and until tops are golden brown. I’ve been trying to make him healthier stuff to get him off of his trucker diet of gas station pizza and whatever he can microwave. Brown rice flour or white rice flour? I’m so glad you loved them and I’ll have to try the pepitas on top- great idea! I would decrease the cooking time by about 5-10 minutes and check them. The taste is brilliant and the texture is so close to those not-so-healthy muffins. I will be making these again for sure!! How do I know when the wet and dry ingredients are over-mixed and what would happen to the end result? So many flours–so many recipes–so little time! These morning glory muffins also use coconut flour and the post explains using coconut flour- https://www.kimscravings.com/2014/04/15/gluten-free-morning-glory-muffins/ Good luck! The calories, protein, fat and carbohydrates of whole spelt flour is similar to whole wheat flour, but whole spelt flour is significantly higher in B vitamins, especially niacin and riboflavin. Thank you. Over-stirring can result in tough muffins. My 4 year old loves to bake and wanted to added organic dark chocolate chips so we put a few on the ops of 1/2 our back, and it is good as well. The pumpkin should have not had anything to do with the dough being extra thick. I’ve never cooked with spelt flour. I used Bob’s Red Mill brand. I’m so glad that you enjoyed and thanks so much for taking time to leave feedback! Pumpkin is awesome in baked goods….almost as good as sweet potato! My daughter tasted one and loved it so much she had to have another. I’m so glad that you love them as much as I do!! I also did use the spelt flour and am glad to know about the health benefits. When everything is pretty much wet, you’re good. Preheat the oven to 350 degrees F. Line a muffin pan with liners and set aside. Combine the remaining ingredients with the oat flour in the blender; blend until smooth and creamy, about 1-2 minutes. I’m so glad you liked them. The taste is brilliant and the texture is so close to those not-so-healthy muffins. It took 7 minutes longer to bake compared to the directions above (but our batter was thick!). Scoop large spoonfuls of batter into muffin pan and evenly distribute. Spelt also appears to be helpful for those who suffer from migraine headaches, atherosclerosis and diabetes. Your email address will not be published. Each muffin has about 6 choc chips – thanks! It’s perfect for baking because it tastes lighter than regular whole wheat flour. I make him a batch of muffins every week, sorta makes me feel like I’m doing a little something to be with him all week since I only see him on the weekend. I don’t have a whole lot of experience using oat flour for muffins, so I hate to tell you it will work and then you be disappointed. I love blueberry muffins, but pumpkin muffins definitely come in at a very close 2nd! IN LOVE WITH THESE! I will definitely be giving that a try. This is my lower fat version of a pumpkin bread recipe using extra pumpkin and no oil. . Thanks so much for sharing the results! The recipe will make 12 muffins. Glad you love the muffins as much as I do! We are trying you muffins this morning as we love pumpkin and spelt in our house. Thank you . To make the batter, simply process all the ingredients in a blender until smooth. Thanks again! Do you know the nutritional value of these? Thanks so much for the comment and I’m so glad that ya’ll loved them! I do have a coconut/almond flour pumpkin muffin on the blog- https://www.kimscravings.com/2012/09/28/paleo-pumpkin-muffins/. Also, I used a one for one gf flour – everything else to recipe. Chopped pecans, diced cinnamon-apples, or chopped walnuts would all work great. I’ve had pretty good results using Bob’s Red Mill 1 to 1 gluten free flour, but I have not tried it in this recipe. Thanks! I’m so looking forward to trying your recipe this weekend! I can’t wait to try and share these, sure hope I don’t ruin the recipe. It would be a little lower, since you’re using applesauce, but add 10-20 calories for the chocolate chips. I have noticed it makes my cookies a little drier. This weekend I bought a Pamela’s gluten-free cake mix. That’s great! I couldn’t find spelt flour, so I used Bob’s Red Mills rice flour. I’m taking a few to work with me. Store at room temperature for 2-3 days or refrigerate for a week or freeze for longer. The only modifications I made were I didn’t melt the coconut oil (laziness) and I didn’t add eggs, not on purpose but because I didn’t remember them – I made them half-awake at 7 this morning! Well I just made these and 1/2 way through mixing realized I used organic canned pumpkin (not puree). I love your site and am hoping to experiment more with baking so that I can add a few more recipes of my own! Do you think flax seed and chia seed added would change the recipe and not come out right? Thanks for a great fall recipe. Please stick around and join me on my journey to create healthy, clean and yummy food for myself and my family. Honest! The muffin texture was perfect. I love lemon poppy seed bread. On 12/29/13, I edited the recipe and photos. This is a great healthy muffin. Sprinkle with toppings of your choice. Hello and welcome! I might have to try it out! Thank you for sharing this recipe! I also used only 1/4 teaspoon salt rather than 1/2 teaspoon of salt and 1/3 cup honey rather than 1/2 cup honey. Thanks! I just made a whole grain lemon poppy seed bread today with it. I’m glad that you enjoyed them- I need to make them again soon! I’m glad that you loved them as much as I do! Thanks so much for your comment! Didn’t want to take a chance on them coming out too dense, so I used one cup of the oat flour mixed with half a cup of whole wheat flour. Just made these muffins and they are delicious. These are seriously perfect pumpkin muffins. I so need to start making my own puree from sweet sugar pumpkins- sounds fabulous! Pumpkin Muffins made with spelt flour and sweetened with honey. I tried it tonight and they came out great! I’ve been looking for a recipe that uses honey only as a sweetener, and I can’t wait to try these! Hi Lindsey- Combine all wet ingredients in a medium bowl. Your email address will not be published.