Recipes

After the rave reviews from the Whole Spelt Pumpkin Muffins created by 100 Days of Real Food - we created this variation that's a little more indulgent with the addition of chocolate chips. This recipe has also been made dairy-free!!

Chocolate Chip Pumpkin Spelt Muffins

(24)

24 muffins

Ingredients

4 cups White Spelt Flour
2 cups brown sugar
1 tsp baking soda
1 1/2 tbsp baking powder
1/2 tsp sea salt
3/4 tsp nutmeg
2 tsp cinnamon
1 can pumpkin puree (15 oz can)
4 eggs
2/3 cup canola oil
1 cup soymilk
1 cup chocolate chips (dairy free)

Instructions

  1. Preheat oven to 350 degrees. Prepare two muffin pans with liners and set aside.
  2. Using a whisk or fork, mix together 2 cups of flour and all other dry ingredients.
  3. In a separate bowl, mix together the remaining 2 cups of flour with the chocolate chips.
  4. Add pumpkin, eggs, soy milk, and oil to the spiced flour. Mix only until just blended. Add flour/chip mixture. Mix until combined, but do not over mix.
  5. Pour the batter into prepared muffin pan so it's evenly distributed. Bake until golden brown and a tooth pick comes out clean. (about 20 to 22 minutes)
  6. Do not over cook. Store at room temperature or freeze for a rainy day.

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Chocolate Chip Pumpkin Spelt Muffins

Posted On May 21, 2019

After the rave reviews from the Whole Spelt Pumpkin Muffins created by 100 Days of Real Food - we created this variation that's a little more indulgent with the addition of chocolate chips. This recipe has also been made dairy-free!!

Servings: 24 muffins

Ingredients

2 cups brown sugar
1 tsp baking soda
1 1/2 tbsp baking powder
1/2 tsp sea salt
3/4 tsp nutmeg
2 tsp cinnamon
1 can pumpkin puree (15 oz can)
4 eggs
2/3 cup canola oil
1 cup soymilk
1 cup chocolate chips (dairy free)

Instructions

  1. Preheat oven to 350 degrees. Prepare two muffin pans with liners and set aside.
  2. Using a whisk or fork, mix together 2 cups of flour and all other dry ingredients.
  3. In a separate bowl, mix together the remaining 2 cups of flour with the chocolate chips.
  4. Add pumpkin, eggs, soy milk, and oil to the spiced flour. Mix only until just blended. Add flour/chip mixture. Mix until combined, but do not over mix.
  5. Pour the batter into prepared muffin pan so it's evenly distributed. Bake until golden brown and a tooth pick comes out clean. (about 20 to 22 minutes)
  6. Do not over cook. Store at room temperature or freeze for a rainy day.

Notes