Description
Try these delicious pumpkin spelt muffins from Laura Davidson.
Ingredients
Scale
- 1/2 cup spelt flour
- 1/2 cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1 heaping teaspoon ground cinnamon
- pinch of ground nutmeg, cloves & ginger
- 1/2 teaspoon salt
- 1 1/2 cup carrots, grated (about 4–5 carrots)
- 1/2 cup walnuts, chopped
- 1/4 cup Zante currants or raisins
- 2/3 cup granulated sugar
- 3 tablespoons canola oil
- 3/4 cup canned pumpkin
- 2 eggs
Instructions
- Whisk together the flours, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In another bowl, stir together the carrots, Zante currants, and chopped walnuts.
- Using a mixer, combine the pureed pumpkin, canola oil, and sugar until smooth. Add the eggs one at a time, and continue to beat until smooth.
- Reduce speed and slowly add in flour mixture, mixing only until the dry ingredients disappear (whenever baking, you want to mix as little as possible).
- Gently stir in carrot, walnut, and currant mixture. Divide into lightly greased muffin tin.
- Bake at 375 degrees for 22-25 minutes or until inserted toothpick comes out clean.
- Prep Time: 20 mins
- Cook Time: 25 mins