Carrot Pumpkin Spelt Muffins
It’s officially pumpkin baked good season! My favorite pumpkin soufflé pancakes, which are probably the fluffiest pancakes ever, and easy pumpkin bread are two personal favorites. These Carrot Pumpkin Spelt Muffins are easiest one of my favorites to join the rotation!
I wanted to try something a little different by using a more unusual flour, specifically spelt flour. Spelt flour has more protein than regular whole wheat flour, has a slightly nuttier and sweeter taste, and is slightly easier to digest.
If you can’t find it, you can substitute equal parts whole wheat pastry flour. This muffins are inspired by glory muffins and carrot cake! Pumpkin and carrot taste great together, and I love the added texture that grated carrot offers.
These muffins were incredibly moist. Most likely due to using both grated carrots, as well as pumpkin. They taste equally as good a day or two after baking too.
Carrot Pumpkin Spelt Muffins
Equipment
Ingredients
- ½ cup (60g) spelt flour
- ½ cup (60g) whole wheat pastry flour
- 1 teaspoon baking soda
- 1¼ teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ ground ginger
- ½ teaspoon kosher salt
- ¾ cup canned pumpkin puree
- 3 tablespoons vegetable oil
- ⅔ cup (130g) granulated sugar
- 2 large eggs
- 1½ cups grated carrots roughly 2 to 3 carrots
- ¼ cup chopped walnuts
- ¼ cup Zante currants or raisins
Instructions
- Preheat the oven to 375°F (190°C) with a rack in the center position. Grease a 12-cup muffin tin lightly with oil. Set aside.
- Whisk together the flours, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
- In a large bowl, whisk together the pumpkin puree, canola oil, and sugar until smooth. Add the eggs one at a time, whisking until very smooth. Add the flour mixture and whisk until the flour has just been absorbed. Use a spatula to scrape down the bowl to ensure everything is mixed evenly.
- Fold in the grated carrot, chopped walnuts, and Zante currants. Divide the batter evenly among the muffin tin. Bake for 18 to 24 minutes or until inserted toothpick comes out clean.
- Set pan on a rack to cool for 5 to 10 minutes, then remove muffins from pan. Serve slightly warm or allow to cool completely. Leftover muffins can be stored at room temperature for 3 to 4 days.
33 Comments on “Carrot Pumpkin Spelt Muffins”
Hi!
Can I sub the pumpkin puree to applesauce?
I’ve never tested that, so I can’t say for sure, but I’m guessing yes. The density and texture of apple sauce is different though, so unfortunately I can’t guarantee any results if I haven’t tested them myself. Keep me posted if you try it!
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.
Just made these – and they are delicious! Substituted coconut oil for canola oil and coconut sugar for regular sugar with not difficulties. I did not find the batter too wet, but that was probably because I accidently doubled the flours (grabbed the 1c. measure) so had to add another batch of ingredients all together at the end. OOOPS!! It still worked and my family are loving them
Made these muffins yesterday. I like the idea of combining spelt and whole wheat flour but I think the recipe needs more flour as the batter is quite wet. The flavour is good though so I may try the recipe adding another 3/4 cup of spelt flour!
Woops! I actually did not use baking powder in the recipe, even though I know that was included in the directions–not sure how that happened. So glad it worked out! Thanks for correcting my mistake! 🙂
~Laura
there muffins turned out great- just a heads up though, your recipe didn’t list any measurement for baking powder (although it does mention it in the instructions) I used a little more than 1/2 tsp and it worked well. Also substituted 1/4 c of carrots with sweetened coconut, and baked 12 small muffins for 20 minutes. Cheers!
Thanks Jake! Right now things are a bit difficult because I’m away on vacation and I’m moving in a week!! But I’m hoping to post more frequently as soon as I can! Thanks for visiting 🙂
It looks like you spend a lot of effort and time on your blog. I have bookmarked it and I am looking forward to reading new posts (SOON PLEASE!). Keep up the good work!
Update: I changed out the oil for applesauce and the carrots for apple. I juiced the apples and used the pulp otherwise it would have been way too wet. They were good but a little too sweet for me (fuji apples). I think next time I will use a more tart apples or just less sugar.
I think I will try this with pistachios and apples next!
Thanks so much! I’m so glad you tried them. Let me know if you make another version 🙂
Absolutely amazing muffins! I cannot believe how good something so healthy can taste. I am going to experiment with other nuts/dried fruits. Thanks so much!
<3,
Melinda
That muffin sounds great–maybe we’ll have to swap recipes. Thanks so much for stopping by and saying hi!
<3 Laura