Pumpkin Spelt Muffins

Ingredients and Weight:

• 1 1/2 cups (180g) spelt flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup (200g) canned pumpkin puree
• 1/2 cup (120ml) maple syrup
• 1/2 cup (120ml) unsweetened almond milk
• 1/4 cup (60ml) melted coconut oil
• 1 large egg
• 1/2 cup (100g) chopped walnuts (optional)

Preparation Time:

15 minutes

Cooking Time:

25-30 minutes

Difficulty Level:

2

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, whisk together the pumpkin puree, maple syrup, almond milk, coconut oil, and egg.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in the chopped walnuts, if desired.
6. Fill the prepared muffin cups about 2/3 full.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Information:

• Calories: 210
• Fat: 10g
• Saturated Fat: 2g
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 15g
• Protein: 4g

Dish Characteristics:

• Moist and fluffy
• Warm and comforting
• Fall-inspired flavors
• Made with whole-wheat flour for added nutrition

User Comments:

• "These muffins are the perfect way to warm up on a chilly day."
• "The pumpkin and spices give these muffins a delicious and festive flavor."
• "I love that these muffins are made with spelt flour, which makes them healthier than traditional muffins."
• "The chopped walnuts add a nice crunch and extra flavor."
• "These muffins were a big hit with my family and friends."

Special Precautions and Tips:

• If you do not have spelt flour, you can substitute all-purpose flour.
• You can use any type of milk you like in place of the almond milk.
• To make the muffins vegan, use a flax egg instead of a regular egg.
• Store the muffins in an airtight container at room temperature for up to 3 days.