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!
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
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**