These delicious pumpkin spelt muffins are full of added texture from grated carrot, Zante currants, and walnuts. Deliciously moist and tender, they taste just as good a day or two after baking.
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.