I made some really great tasting pumpkin muffins for breakfast this morning. The recipe called for spelt flour and this was my first time baking with it. I had purchased it a few weeks back.
Spelt flour is a cereal grain in the wheat family. The grain has been cultivated for centuries, in both central Europe and the middle east .It looks very similar to wheat in appearance, but it has a much harder outer shell before it has been milled. It has a nutty and slightly sweet flavor, similar to that of whole wheat flour. It is easy to substitute it into all wheat cookie, bread, etc. recipes, where you will get to enjoy the flavor of spelt without compromising the texture of your baked good.
I wanted to try spelt flour because it is a whole wheat flour but I had read that it substitutes well for white flour when baking. To be honest, these muffins had so much flavor from the spices that I wonder if they would have been just as good if made with traditional whole wheat flour?
I was also lucky enough to have pumpkin puree that I froze last fall after a trip to the farmers market. It was good to put that to a delicious use.
I used the 100 Days of Real Food recipe as the basis for this recipe, which ended up making 8 muffins.
- 3/4 cup whole spelt flour
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/2 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/4 teaspoon salt
- 1 eggs
- 1/4 cup honey
- 1/3 cup melted butter
- 3/4 cup pumpkin puree
Preheat the oven to 350 degrees F.
Using a whisk, mix together the flour, cinnamon, ginger, cloves, allspice, nutmeg, baking soda, baking powder, and salt.
Make a well in the flour mixture and drop in the eggs, honey, and melted butter. Mix together and fold in the pumpkin puree. Do not overmix.
Pour the batter into a muffin pan lined with muffin liners. Bake until golden brown and a toothpick comes clean, about 18 – 20 minutes.