Hearty Pumpkin Muffins

These muffins good for you, but they may surprise you! They’re sweetened with honey. Also, they contain pumpkin which is loaded with vitamins A and C, it’s a good source of fiber, and contains potassium and Beta Cerotene.

Since they’re good for you, you might say “Yeah, but do those muffins TASTE GOOD??” The answer is YESSSS!!! I’ve found that a lot of good-for-you foods taste like cardboard… but not these babies!

Enjoy!!!

Whisk all the dry ingredients together til they're well combined.

Whisk all the dry ingredients together til they’re well combined.

Then, mix the wet ingredients together.

Then, mix the wet ingredients together.

Pour the wet ingredients into the dry ones and mix til just combined. (There will still be lumps.) Don't over mix the batter.

Pour the wet ingredients into the dry ones and mix til just combined. (There will still be lumps.) Don’t over mix the batter.

Divide batter into your prepared muffin tin and sprinkle with the cinnamon-stevia if using. I doubled the recipe.

Divide batter into your prepared muffin tin and sprinkle with the cinnamon-stevia, if using. I doubled the recipe.

These muffins are moist, good for you, and best of all...SO YUMMY!!!

These muffins are moist, good for you, and best of all…SO YUMMY!!!

Hearty Pumpkin Muffins

1 1/2 Cups Spelt Flour (can use all-purpose)

2 tsp Cinnamon

1/2 tsp nutmeg

1/2 tsp Ginger

1 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

2 Eggs

1/3 Cup Honey

1/3 Cup Butter, melted

1 Cup Pumpkin Puree

For Topping (optional):

1 Tbls Cinnamon

1 Packet Stevia (I used Stevia in the Raw.)

1. Preheat oven to 350°F. Grease muffin tin or line with paper liners; set aside.

2. In a large bowl, add all the dry ingredients, except topping ingredients. Whisk together til well combined.

3. In a separate bowl, whisk together the wet ingredients; add to the dry ingredients and mix til just moistened. Don’t over-mix! (Batter will still contain lumps.)

4. Divide batter between the 12 muffin cups. If topping is desired, mix the tablespoon cinnamon and the packet of stevia and sprinkle the mixture over the muffins before baking.

5. Bake muffins for 20-25 minutes or til they’re golden brown and spring back when lightly touched.

6. Allow muffins to cool in pan for about 5 minutes. Remove them by loosening the edges with a knife. Put them on a wire rack to cool completely.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

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