I’ve been in a mood to make something easy peasy for the kids to eat for breakfast which would also double as a healthy source for them to start the day. Va la! Here’s the recipe from Brooke at The Flour Sack. You can freeze the leftover muffins and heat in the microwave for a quick breakfast any day!
I’ve included her recipe below with my changes included (p.s. check out her various toppings at the bottom!!). I doubled this recipe and it made 24 muffins. They don’t come out clean from the muffin liner, but who really cares when they taste so good and are super-y healthy?!
1 1/4 cups of spelt flour
1/2 cup ground almonds
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon sea salt
1 tablespoon cinnamon
2 teaspoons freshly-ground nutmeg
1/4 teaspoon cloves
1/4 teaspoon ground ginger
1 1/4 cups pumpkin puree
1/2 cup extra-virgin olive oil (or melted coconut oil)
1/2 cup honey (or maple syrup)
2 eggs, room temperature
(optional: add a tablespoon of vanilla)
Preheat oven to 300°F. Grease a 8 1/2 x 5-inch loaf pan with olive oil. OR line muffin pan with muffin liners. Set aside.
In a medium bowl, whisk together the flour and ground almonds, baking powder, baking soda, salt, and spices. Set aside.
In a large bowl, whisk the pumpkin puree, olive oil, honey, and eggs until well-combined. Add flour mixture to pumpkin mixture and whisk for 10 seconds, just until the flour disappears and the batter is mostly smooth.
Pour batter into prepared pan. Sprinkle with desired toppings (see below) and bake for 20-30 minutes, until a toothpick inserted in the center of the bread comes out clean.
Let the bread sit in the pan for 10 minutes on a wire rack, then remove bread and finish cooling on the wire rack. Slice the bread once it has cooled for at least 1 hour.
Yield: one loaf/12 muffins
:: Variations ::
Crunchy Pepita Topping
Pour pumpkin bread batter into prepared pan. Sprinkle top with 2 tablespoons pepitas (pumpkin seeds), then 1 tablespoon granulated sugar. Bake as directed above.
Cinnamon-Oat Streusel Topping
In a small bowl, mix together 1/4 cup whole-wheat pastry flour, 1/4 cup rolled oats, 1 teaspoon cinnamon, 2 tablespoons granulated sugar, and a pinch of sea salt. To the mixture, add 4
tablespoons of chilled unsalted butter that has been cut into cubes. Rub the butter between your
fingers, breaking it into smaller bits. Continue rubbing until the mixture feels coarse like cornmeal, with some larger chunks of streusel as well. Add in 1/4 cup chopped pecans. Pour pumpkin bread batter into prepared pan. Sprinkle top with streusel. Bake as directed above.
Bittersweet Chocolate-Chunk – (I used this option and used dark chocolate chips!)
Fold 6 ounces of coarsely chopped bittersweet chocolate into batter after combining flour and pumpkin mixtures. Pour batter into prepared pan. Sprinkle top with an additional 2 ounces of coarsely chopped bittersweet chocolate, then 1 tablespoon granulated sugar. Bake as directed above.