This time of year, I love to cook fresh pumpkin and make many savory and sweet dishes, including soups, stews, chili, stuffed pumpkin, pumpkin and lentils, muffins, smoothies, and so much more. One roasted pumpkin yields so many different dishes.
Pumpkin muffins are a favorite fall treat, but most that you find to buy are filled with white sugar and white flour. This easy-to-make muffin is a healthier version of your typical variety. It is made with whole grain spelt flour and uses honey as the sweetener. Topped with crunchy walnuts and a few pieces of candied ginger, they are simply delicious.
At my Pumpkin Cooking Class last night, I made them with freshly baked pumpkin, one of the Blue Jaradales that we grew in our garden this summer.
I have also made them with a Ruby Hubbard pumpkin, the orange guy pictured above, You can also use pure, canned pumpkin (not pie filling).
Pumpkin is packed with nutrition. It's full of beta-carotene, Vitamins C, K, and B6, and great source of fiber and potassium. In fact, there's more potassium in a cup of pumpkin than in a banana. The fiber keeps you feeling full and satiated.
Triple Ginger Pumpkin Spelt Muffins
I happen to love ginger. These muffins have powdered ginger, fresh ginger, and a bit of candied ginger on top.
Note: Spelt contains gluten.
- 1 ½ cups whole spelt flour (such as Bob’s Red Mill)
- 1 tablespoon + ½ teaspoon pumpkin pie spice (or make your own, see below*)
- Slightly less than 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 2 eggs
- ½ cup honey
- ⅓ cup melted coconut oil (or use melted butter)
- 1 cup freshly baked pumpkin, pureed in blender, excess water drained (or use canned pumpkin puree -- not pie filling)
- 1 tablespoon minced candied ginger (optional)
- 2 teaspoons fresh ginger, chopped (optional)
- 2-3 tablespoons pecans or walnuts, finely chopped (optional)
1. Preheat oven to 350 degrees. Grease muffin tins or line with paper liners.
2. In a large mixing bowl, whisk together spelt flour, pumpkin pie spice, baking soda, salt and baking powder. Make a hole in the center of the flour mixture and add the eggs, honey, and melted coconut oil. Mix together until smooth, but don’t overmix. Add in fresh ginger, and add 1-2 tablespoons nuts. Fold in the pumpkin puree just until combined.
3. Spoon batter into 12 muffin cups, filling to about ¾ full. Or put in small loaf pans. Press the minced candied ginger into the tops of the muffin batter. Sprinkle with more chopped nuts. Bake until golden brown and a toothpick comes out clean, 18 to 20 minutes. Add additional time if using small loaf pans.
*To make pumpkin pie spice: For approximately 1 teaspoon: mix ½ teaspoon cinnamon, ¼ teaspoon ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon allspice. 1/8 teaspoon clove. Or mix up a bigger batch in a jar to use all season: 4 teaspoons cinnamon, 2 teaspoon ginger powder, 1 teaspoon nutmeg, 1 teaspoon allspice, 1 teaspoon clove.