Carrot Pumpkin Spelt Muffins
Recipe Type: Muffins
Prep Time: 
Cook Time: 
Total Time: 
Serves: 10-12 muffins
Try these delicious pumpkin spelt muffins from Laura Davidson.
  • ½ cup spelt flour
  • ½ cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 heaping teaspoon ground cinnamon
  • pinch of ground nutmeg, cloves & ginger
  • ½ teaspoon salt
  • 1½ cup carrots, grated (about 4-5 carrots)
  • ½ cup walnuts, chopped
  • ¼ cup Zante currants or raisins
  • ⅔ cup granulated sugar
  • 3 tablespoons canola oil
  • ¾ cup canned pumpkin
  • 2 eggs
  1. Whisk together the flours, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In another bowl, stir together the carrots, Zante currants, and chopped walnuts.
  2. 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.
  3. 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).
  4. Gently stir in carrot, walnut, and currant mixture. Divide into lightly greased muffin tin.
  5. Bake at 375 degrees for 22-25 minutes or until inserted toothpick comes out clean.
Recipe by Honest Cooking at