Pumpkin-Spelt Muffins

Ingredients

• 2 cups spelt flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 1/2 cup melted coconut oil
• 1/2 cup maple syrup
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• 1/2 cup walnuts, chopped (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. In a large bowl, whisk together the spelt flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
3. In a separate bowl, mix together the pumpkin puree, coconut oil, maple syrup, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in the walnuts, if using.
6. Divide the batter evenly among the prepared muffin cups.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Interesting Facts

• Spelt flour is a nutritious alternative to all-purpose flour.
• These muffins are completely dairy-free and vegan.
• Pumpkin puree is a great source of Vitamin A.