Whole Grain Pumpkin Muffins

Just like every other girl, I love fall and the delicious flavor of pumpkin that is everywhere during the fall. I found this Whole Grain Pumpkin Muffins recipe and I knew I had to make them. They called for whole grain spelt flour which I already had but you could technically use any type of flour you want. I like the hearty taste of spelt and I think it goes well with pumpkin. The recipe also uses honey instead of white sugar which I really liked. You're using a natural sugar versus a refined one. These definitely filled my pumpkin obsession and I enjoyed them for dinner and breakfast the next day.

Whole Grain Pumpkin Muffins

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Ingredients

1 1/2 cups whole spelt or whole wheat flour

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

2 eggs

1/2 cup honey

1/3 cup melted butter

1 cup canned pumpkin puree

Recipe

Preheat the oven to 350 degrees.

Line a muffin pan with liners or spray with non stick cooking spray and set aside.

In a large bowl, whisk together flour, pumpkin pie spice, baking soda, salt, and baking powder.

Make a hole in the center of the flour mixture and drop in the eggs, honey, and melted butter. Mix together until smooth, but don't overmix.

Fold in the pumpkin puree just until combined.

Divide the batter among 12 muffin cups, filling each cup about 3/4 of the way full. 

Bake until golden brown and a toothpick inserted comes out clean, 18-20 minutes.

Enjoy!

It's never to early to drink some Pumpkin Spice tea out of a Halloween mug.