Healthy Carrot Pumpkin Spelt Muffins

I know, that’s kind of a mouthful.

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I’m way behind on the pumpkin bandwagon this fall.  Maybe I’ve gotten my pumpkin cravings satisfied just by looking at delicious blog recipes over the last couple weeks.  It’s strange, because I love to bake with pumpkin and really do have a lot of recipes to share with you guys.  In particular, my favorite pumpkin pancakes, which are probably the fluffiest pancakes ever.  Bold statement, but I’m willing to risk it.

Therefore, I have a bunch of pumpkin cans stocked in my pantry for emergency baking sessions.  I actually just realized, while writing this, that I’ve been buying about a can a week ever since I saw it return to the grocery shelves.  Not intentionally, of course.
 
Since I usually resort to my staple pumpkin recipes during the fall, like pancakes, loaf bread, and pie, I really wanted to try something a little different.  I also really wanted to try baking with another new flour. Spelt seemed like a great place to start!  From my minimal research online, I learned the following fun facts about spelt.

It has more protein than regular whole wheat flour, has a slightly nuttier and sweetertaste, and is slightly easier to digest.  It does contain gluten, so it’s a great substitute for most baking recipes.

So I decided to pick some up at the Whole Foods bulk bin and get baking.  Of course, if you aren’t able to find it, you could always substitute in more whole wheat pastry flour.

This recipe was actually roughly inspired by a carrot cake recipe!  I decided that pumpkin and carrot would probably taste great together and luckily my predictions came true!  These disappeared incredibly quickly from my house and I think I only ate one of them in the end.

My dad doesn’t even like pumpkin and he raved about them.  I take that as a good sign.  Here ya go:

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Healthy Carrot Pumpkin Spelt Muffins

Yield: 6 Large Muffins (10-12 Regular)

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

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Ingredients:

  • 1/2 cup spelt flour
  • 1/2 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 heaping teaspoon ground cinnamon
  • pinch of ground nutmeg, cloves & ginger
  • 1/2 teaspoon salt
  • 3/4 cup canned pumpkin puree
  • 3 tablespoons canola oil
  • 2/3 cup granulated sugar
  • 2 eggs
  • 1 and 1/2 cup grated carrots (about 2-3 carrots)'
  • 1/2 cup walnuts, chopped
  • 1/4 cup Zante currants or raisins

Directions:

  1. Preheat the oven to 375 degrees Fahrenheit.  Grease a large (or standard) muffin tin lightly with oil.  Set aside.
  2. Whisk together the flours, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
  3. Using a mixer, combine the pumpkin puree, canola oil, and sugar until smooth. Add the eggs one at a time, and continue to beat until smooth.
  4. Reduce speed and slowly add in flour mixture, mixing only until the dry ingredients disappear (whenever baking, you want to mix as little as possible).
  5. Gently stir in carrot, walnut, and currant mixture. Divide into lightly greased muffin tin.
  6. Bake at 375 degrees for 28-32 minutes or until inserted toothpick comes out clean.

Since I used a larger muffin tin, the cooking time took longer, so if you use a traditional muffin pan, the cooking time will probably be more like 20-22 minutes.

While I know everyone is partial to Libby’s, including myself, that wasn’t the first canned pumpkin I saw this season.  Therefore, I have had to make do with Farmer’s Marketorganic  pumpkin, organic pumpkin ‘a la Trader Joes, and 365 Whole Foods brandcanned pumpkin.  I can vouch that the Farmer’s Market brand is significantly darker in color and less tasty than the Libby’s and 365 Whole Foods brand.  As for Trader Joe’s, I can’t vouch for that as of yet.  Though I’m guessing it’s not as good.

I used the 365 Whole Foods brand pumpkin for this recipe and was quite impressed!  It was also on sale for $1.29/can, which is the cheapest pumpkin I’ve ever seen on the shelves!

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These muffins were incredibly moist.  Most likely due to using both grated carrots, as well as pumpkin.

I know everyone hates that word, but there is no other way to describe them.  They are probably the moistest (sorry!) muffins I’ve ever had, period.  They taste equally as tasty the second day around.  In fact, I tend to think some baked goods taste better the second day because the flavors have had a chance to settle and become more pronounced.

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All in all, it was a baking-experiment success!  And I’m excited to add another pumpkin recipe to my arsenal.  Hope you enjoy them, as much as my family did!

   

31 Responses to “Healthy Carrot Pumpkin Spelt Muffins”

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    31
    Salvegging @ salvegging.blogspot.com — October 17, 2013 @ 10:51 pm

    These were quite nice. And great with a deserved slick of honey-butter as they are quite possibly the healthiest muffin I’ve made as of late. I’ve been putting 1/2 sticks of (grass-fed!) butter into things. But I guess the carrots, egg, pumpkin and bit of (I used oilve) oil take care of that here. I halved it, which made 5 regular sized muffs, and used homemade quash puree (which is a bit thicker than store), big raisins and a handful sunflower/pepita seeds both in and atop the batter, as I lacked walnuts. Just split one w/ bf as an evening treat and wrapping up the rest for breakfasts. Happy baking all.

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