Sunday, January 17, 2010

Pumpkin/Butternut Squash Spelt Muffins

One of my readers (who also happens to be my niece) prefers to bake with oat or spelt flour instead of whole wheat flour so I developed this recipe for her. Hi Denise! Am I a nice auntie? Well I'd sure like to think so!

Spelt is a relative to wheat. However, it contains more protein than wheat does and that protein is more easily digested, possibly making spelt an alternative for people who have a sensitivity to wheat. And lest you've forgotten how much I move and groove on anything with fiber, spelt is an excellent source of that as well!

I used a combination of pumpkin and butternut squash purees to make these muffins. In my opinion, butternut squash, pumpkin and even sweet potato puree share similar texture and taste and all will basically take on the flavors of whatever spice combination you use in your baked goods. Feel free to use whichever of the purees you happen to have on hand.

Pumpkin/Butternut Squash Spelt Muffins

2 cups spelt flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp cloves
1 large egg
1/2 cup plain yogurt
1/4 cup canola oil
1 tsp vanilla
2/3 cup Splenda brown sugar (or 1 1/3 cup regular brown sugar)
1 1/2 cup pumpkin, butternut squash or sweet potato puree, or any combination of the three


1/3 cup brown sugar, packed
1/4 cup oat flour
1/2 cup all purpose flour
3 tablespoons soft butter

Combine topping ingredients until crumbly. This makes a big batch of topping. You won't need anywhere near all of it. I always keep a bag of this in my freezer, ready made.

Preheat oven to 350 degrees. Line 12 count muffin tin with muffin papers and spray papers lightly with cooking spray.

In large bowl whisk together the spelt flour, baking soda, baking powder, salt, cinnamon, ginger and cloves. In separate bowl whisk together the egg and yogurt. Add the oil, vanilla and brown sugar. Whisk to combine. Stir in the pumpkin. Add the wet ingredients to the dry ingredients and stir only enough to incorporate well. Do not overmix. Distribute batter among the muffin wells. Top with a heaping teaspoon of the topping mixture. Bake in preheated oven for 24-26 minutes. Remove from oven and let muffins cool for five minutes in tin before removing from pan to a cooling rack.


A Year on the Grill said...

I have never heard of spelt.. thanks for the lesson

Denise said...

yes, Tia, you ROCK!

what did you think of the spelt?

I have been making your Coach's Oats banana muffins with butternut squash instead of banana and we all LOVE them.

thanks again for all the yummy recipes. my mom has made 2 recipes posted here in the last week too! I'm too afraid to make the couscous because I'd prolly eat the whole family-size bowl --it looks absolutely delish.

have a great week!

Moogie said...

Auntie Mags, Thanks for the spelt lesson and also a wonderful recipe. Big hug from Auntie Moogie.

Cathy (breadexperience) said...

These muffins sound good. I just started experimenting with Spelt. I'll have to try these sometime. Thanks for sharing.

Virginia bed and breakfast | Victorian inn bed and breakfast | Romantic bed and breakfasts said...

Nice post and thanks for sharing with us!! I have wondered about can I use other sort of pumpkin or squash? Sometimes, Butternuts are not easily available locally in my country and quite expensive. Definitely not the jack-o-lantern pumpkin! I tasted it during summer this year and I don’t like it at all except as extra filling for soup, stew or pie dishes.

Best Regards,

June said...

I've never baked with spelt either, but must give it a try. Thanks for the inspiration Mags.

Linda said...

Another great recipe and a baking lesson!
Thanks for both!

stephchows said...

totally great aunt :) they look delicious!!

Mark said...

If you start giving shout-outs on your blog... well, (You how your nephews can get) I'm already jealous and I love you at least twice as much as Denise.
You're the best Auntie M!

Denise said...

ha! Mark is already plugging for El Matador 2010 I see.

Velva said...

I have never work with spelt but, I am positive that I would like it-These muffins would be perfect for a grab n'go breakfast with a hot cup of coffee. Yum.

Jess - Healthy Exposures said...

These sound and look great - definitely saving this recipe! I love spelt - always on the lookout for recipes utilizing it, and pumpkin makes it thaaat much more appealing - thanks!

Jen @ My Kitchen Addiction said...

These look great! I just recently picked up a copy of the KAF Whole Grain Baking cookbook, and saw a few recipes that called for spelt. I will have to give it a try.

Mags said...

A Year: You're welcome!

Denise: I loved the spelt! I can definitely see me using more of this in future recipes. (and yeah, I think the el Matador campaigning has begun...LOL)

Aunt Moogie: Aww... thanks for the hug.

Cathy: Thanks for commenting!

Virginia: I think you could also use acorn squash or sweet dumpling squash. Or.. just use pureed sweet potatoes!

June: I think you'll like the spelt if you try it!

Linda: You're welcome!

Steph: Thanks!

Mark: Next time I'm in your neck of the woods you shall receive muffins or cookies from Auntie M.

Velva: Yes, they make a great grab and go breakfast.

Jess: thanks for commenting!

Jen:You're going to love that cookbook. I've made lots of recipes from it and they're all fabulous.

comfycook said...

Beautiful job on the bread. I miss out on most breads because hubby eats gluten free. Every once in a while, I make myself something but usually, after a few pieces, the rest gets frozen.

I will have to follow your baking and get my thrills vicariously.