Muffins are such a great snack to have on hand for those times you want to feel satiated from a snack and have a little sweet craving. When done well they are mega satisfying and fluffy and these spiced pumpkin muffins are both satisfying AND fluffy. These are made from spelt and oat flour. They are very low in gluten for those who are intolerant and they are full of fibre. You can use any flour you like, they will still turn out fabulous! Muffins have never been so easy, enjoy!
1 cup oats, blended to a fine flour
1 cup spelt flour
1/2 cup caster sugar
1 tspn bi-carb soda
1 tspn ground ginger
1 tspn ground cinnamon
1 tspn ground nutmeg
1/4 tspn salt
1 cup mashed, cooked pumpkin
1/2 cup unsalted butter, melted
- Cut pumpkin into cubes and steam (or boil and then strain) until very tender. Once tender, mash to a creamy puree and set aside for recipe.
- Heat oven to 200c. Grease muffin tin or use baking paper cups; set aside.
- In the meantime, combine flours (oat and spelt), the sugar, bi-carb soda, spices and salt in bowl; mix and set aside.
- In a seperate bowl, combine cooked and mashed pumpkin, the butter and eggs; stir until well mixed.
- Stir pumpkin mixture into flour mixture with a wooden spoon until just combined.
- Spoon batter evenly into prepared muffin pan cups, this mixture will make 12 muffins.
- Bake for 20 minutes or until toothpick inserted in center comes out clean and mixture is nice and brown.
- Let cool slightly and enjoy!
- I use spelt flour in most of my flour based recipes, because it sits better with me, which I have realised after many years of trialling and testing, however you can definitely substitute this recipe for other flours is you would prefer. A gluten free flour would be great for coeliacs!
- These freeze well, so ensure they are wrapped tightly. They can be frozen for up to a month and are great for times when you need a sweet fix.
- I don’t like to use muffin tin paper cups as I’m trying to minimise waste in my daily life so I use a spray oil to grease the muffin tin, then I sprinkle a little flour in each cup, it works like a treat! Just let the muffins cool slightly before trying to remove them.