* makes 12 muffins
1 1/2 cups spelt flour (I like Bob's Red Mill)
1 1/2 tbsp pumpkin pie spice mix
1 tsp baking soda (Bob's Red Mill is my favorite brand)
1/2 tsp Celtic sea salt
1/2 tsp baking powder (make sure is it aluminium free)
2 eggs, lightly whisked
1/2 cup maple syrup
1/3 cup unsalted butter, melted
1 cup pumpkin puree
* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.
Preheat the oven to 350°F and grease the muffin pan cups with butter, or line with paper liners (I like using unbleached baking cups.)
In a large bowl, whisk together the eggs, melted butter, maple syrup, pumpkin puree. In another bowl, whisk together the spelt flour, pumpkin pie spice mix, baking soda, baking powder, and celtic sea salt. Add the flour mixture to the pumpkin mixture, and gently stir until combined.
Divide the batter, 2-3 tablespoons at a time, among the muffin cups (I find that a cookie scoop makes this task effortless.)
Bake the muffin batter for about 15 minutes, until the tops are golden brown, and a cake tester inserted into the middle comes out clean. Let the muffins cool in the muffin pan for 5 minutes. Turn the muffins over onto a wire cooling rack, and let cool completely.
Serve slathered in butter, and a drizzle of honey.
Keep the pumpkin muffins in an airtight container on the counter for 1-2 days.
Freezer friendly: These pumpkin muffins freeze beautifully. Line a 9x13 inch baking sheet with parchment paper (I like to use unbleached parchment paper.) Place the pumpkin muffins on the baking sheet lined with parchment paper. Freeze for 30 minutes. Transfer the frozen pumpkin muffins to a labeled (content and date) freezer zipper bag. Freeze for up to 3 months.
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