I realize I’m running dangerously close to the pumpkin season deadline! Pumpkin everything begins flooding our lives beginning in September and then just after Thanksgiving… we’re done, nauseated by the thought of one more pumpkin recipe. Don’t get me wrong, I love pumpkin, but its association with cozy sweaters, apple picking, fireside chats, lattes and cool, brisk air… a little too much. Pace yourself, and you’ll be enjoying pumpkin recipes at least 6 months out of the year.
So, we agree, pumpkin is awesome and we’re not going to cheapen its name by arbitrarily adding pumpkin spice to recipe after recipe? Great! Now we can move on to my favorite muffin recipe. Yes, it’s pumpkin. Yes, it’s delicious. Yes, it’s healthy (only by coincidence 😉). When added to muffin batter, aside from the obvious… flavor, the pumpkin helps in keeping the muffin tender, even if you’ve neglected to follow directions and were a little heavy handed in your mixing. The other two key players in this recipe are spelt flour and coconut palm sugar. Experimenting with different flours can be fun. It can also be a disaster, but in this recipe, no disasters, the spelt flour works beautifully. It’s sweet, nutty and not as heavy as whole wheat flour. Added bonus, this ancient grain is nutrient dense, packed with fiber and necessary minerals. Although it does contain gluten, it’s touted as being easier on the digestive system. In addition to spelt flour, coconut palm sugar makes for an excellent refined sugar replacement. I find that it’s less sweet and provides almost a toasted caramel taste. When you have children who want to eat muffins for breakfast, lunch and dinner, a healthy muffin that doesn’t taste healthy…. is a win-win for all! This pumpkin recipe is worthy of being put into recipe rotation throughout the year, not just pumpkin season 😉. Enjoy!
Yields: 16 muffins Bake Time: 25-30 minute
1 C. Spelt Flour
1/2 C. Coconut Palm Sugar
1/2 C. Chopped Pecans
1 tsp. Cinnamon
4 Tbsp. Melted Butter
2 C. Spelt Flour
1/2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
1/2 tsp. Ground Cloves
1/2 tsp. Ground Ginger
1/2 tsp. Sea Salt
1/2 C. Melted Coconut Oil
1/2 C. Melted Butter
1 15 oz. Can Pure Pumpkin (Not Pumpkin Pie Filling)
2 Large Eggs, room temperature
1 1/2 C. Coconut Palm Sugar
1 tsp. Vanilla Extract
Preheat oven to 350° F
Line 12 C. Muffin pan with liners + 4 more liners for extra muffins
In a small mixing bowl, combine all the ingredients for the topping. The mixture should hold together when squeezed in your hand. Squeeze the topping mixture with your hand, forming clumps. Place in the refrigerator until you are ready to top your muffins.
Melt the butter and the coconut oil in a small saucepan. Set aside to cool slightly.
In a medium bowl, combine the dry ingredients (spelt flour – sea salt), stirring with a whisk to ensure even distribution.
In a large bowl, whisk together the remaining ingredients (melted coconut oil/butter – vanilla).
Slowly, fold the flour mixture into the pumpkin mixture, being cautious not to over mix.
Using a 1/4 C. measure or a standard ice cream scoop, fill muffin tin with batter. You will have enough batter left in the bowl for about four more muffins.
Top each muffin with pecan topping
Bake on center rack, in preheated oven, 25-30 min., rotating pan halfway through baking time.
If you choose to evenly distribute all of the batter among the 12 muffin cups, and not make 16 muffins, the baking time will be slightly longer.