Pumpkin is loaded with vitamin A, beta-carotene, and many other vitamins and minerals. Which make these muffins good for you, but they also taste amazing! My kids love these little pumpkin-spice muffins and I am happy to give them one (along with a glass of raw cold milk) as a mid-day snack, knowing that they are packed with goodness.
The muffins benefit from and overnight soaking, which in-turn will benefit you and your family’s health. To read more about soaking grains, read this article or get a copy of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon (you can find this book in our store).
- 1 cup whole spelt flour
- 1/2 cup plain whole milk yogurt
- 1/2 cup all-purpose flour
- 1/4 cup golden flax seed meal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon (dash) ground nutmeg
- 1/8 teaspoon (dash) of SweetLeaf® Stevia Extract Powder
- 1/3 cup dark brown muscovado sugar
- 1 cup pumpkin puree (canned or homemade)
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup raisins
- 1/4 cup chopped walnuts, for sprinkling the tops of muffins
12 to 24 hours before you wish to make the muffins: Stir together the whole spelt flour and yogurt in a mixing bowl until flour forms a ball of dough. Cover the bowl with a towel or plastic-wrap and let set for 12 to 24 hours.
The next day, when you are ready to bake the muffins: Preheat the oven to 400F. Grease 24 mini-muffin cups with coconut oil and set aside.
In a bowl stir together the all-purpose flour, flax meal, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and stevia powder.
In another large bowl, beat together the brown sugar and pumpkin puree with an electric hand mixer. Add the eggs, one at a time, beating after each addition; followed by the coconut oil and vanilla. Beat in the all-purpose flour/spice mixture just to combine. Add the ball of soaked spelt flour to the bowl of pumpkin batter and fold in by hand until partially mixed; finished off with hand mixer until smooth. Gently fold the raisins into the batter.
Divide the batter among the 24 greased muffin cups, sprinkling the tops evenly with the chopped walnuts. Bake in preheated oven for 10 to 12 minutes, or until a toothpick inserted into the center of muffin comes out clean.
Cool for 2 to 3 minutes in the pan and then remove to a wire rack to cool completely. These muffins are great slightly warm as well as cooled.
Makes 24 mini-muffins.