A week or so ago on my Twitter (I'm kind of a Tweeter), I mentioned that I made some super yummy Pumpkin Spice Muffins and a few lovely ladies wanted the recipe, so here ya go!
Just so you know, the picture below isn't of the actual muffin... my sweet camera, Miss June, decided to bite the dust last week and I wasn't able to get a nice picture of my sweet little army of pastries. I searched We Heart It for a similar looking muffin and found the picture below. This recipe makes a much oranger, pumpkiny colored muffin.
As a side note, these muffins can actually double as a cupcake if you decided to frost them, as they're super moist. A nice cream cheese frosting would be delightful!
Violet's Pumpkin Spice Spelt Muffins:
1/4 cup Organic butter, softened
2/3 cup Organic brown sugar
1 cup Organic canned pumpkin puree
2 Eggs (organic, free range or pastured are best!)
1/2 cup Almond milk (sub cow's, rice or hemp milk OR orange or apple juice)
2 tsp. Vanilla extract (I used homemade vanilla made by my MIL!)
2 cups Spelt flour (sub gluten-free baking mix, whole wheat or white flour <-- ew)
2 tsp Baking powder
1/4 tsp Salt
2 tsp Cinnamon, ground
1/8 tsp Ginger, ground
1/4 tsp allspice, ground
1/4 tsp nutmeg, ground
1 TBSP Pumpkin Pie spice
Optional add ins:
chocolate chips, nuts or seeds (walnuts, pecans, sliced almonds, sunflower seeds, roasted pumpkin seeds, etc..), dried cranberries, cherries or currants. The possibilities are endless!
Pre-heat oven to 375*. Grease a 12-cup muffin tin using butter, palm oil or olive oil. Cream together butter and sugar (I used my Kitchenaid stand mixer). Mix in pumpkin puree, eggs, almond milk and vanilla.
In a separate bowl, mix flour, baking soda and salt and spice. Add flour mixture a little at a time to the wet mixture and stir to incorporate. The batter should be a bit runny.. kind of like thick pancake batter. Add a little more almond milk if it's too thick. Spoon batter into muffin cups. Bake for 30 minutes or until muffin tops look "done" and a toothpick inserted into the middle of muffin comes out clean. Let muffins cool for a few minutes and then use a butter knife to gently go around the edges of each muffin cup to "pop" the muffins out! Eat plain, topped with butter or frosted.