Mini Pumpkin Spelt Muffins

Makes about 30 mini muffins

  1. Pre-heat oven to 350 degrees F.

  2. Lightly coat mini muffin trays with oil or butter.

  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. In a separate, medium sized bowl, whisk together the pumpkin, eggs, maple syrup and oil or butter.

  4. Pour wet ingredients into the dry ingredients, and mix until just incorporated.

  5. Fold in chocolate chips or nuts, if using.

  6. Add about 1 Tbsp. of the batter to each muffin tin. Bake muffins in pre-heated oven for 11 minutes. Check to see if done using a toothpick. Toothpick should come out clean when inserted into the muffin. When muffins are dine, the top should spring back into place when gently touched.

  7. Serve warm, or re-heat for a few seconds in the microwave.Also great with butter or nut butter!


1 c. pumpkin puree
1/2 c. maple syrup (or honey)
1/3 c. melted coconut oil, room temp butter, or olive oil
2 large eggs
1.5 c. spelt flour (or sub wheat or white flour)
1 Tbsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
**Optional: 1 c. chocolate chips or chopped pecans or walnuts

Mini muffin trays
Mixing bowls + whisks/mixing spoons
Measuring cups and spoons

15 minute prep
11 minute inactive cook time

Vegetarian, dairy-free, refined-sugar free, nut free (do not add in nuts). For vegan option, replace eggs with flax eggs, and use maple syrup rather than honey.

Venzi’s Notes