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.