To be honest, I actually found a variation of this recipe on the Taste of Home website. At a first glance, I thought this is not the recipe for me with its bleached white flour, white sugar, canola oil, buttermilk, etc…reminding me of some of my grandmother’s recipes (which is beautiful and nostalgic, but not how I want to nourish my body temple.)
And in that moment, I remembered how much I love taking any recipe and transforming it into a healthier version by substituting the types of flours, oils, sugars and for this muffin, even using flax “eggs” for a vegan version. I feel so grateful to have this knowledge and am looking forward to sharing this recipe with you!
Here are 2 tips for you: #1 – you can use spelt flour the same way you’d using any other kind of flour in a recipe without any need to change the measurements. #2- You can use less oil in a baking recipe by substituting half the oil for apple sauce (and it even makes the recipes more moist!)
This muffin is really tasty! …and it is jumbo! If you’re not much of a breakfast person, this may feel a bit heavy for you first thing in the morning so enjoy it mid morning with a tea, or in the afternoon.
Makes 16 delicious, moist, abundant muffins (with the most perfect crunchy topping!)
4 Flax Eggs (4 Tbsp of organic ground flax mixed with 8 Tbsp warm water)
5 cups Organic Light Spelt Flour
1 Cup Organic Raw Sugar
1 Tbsp of Pumpkin Pie Spice (or mix mostly cinnamon with ground ginger and a pinch of all spice and nutmeg.)
1.5 tsp Baking Powder
1.5 tsp Baking Soda
1/2 tsp Sea Salt
1/2 Cup Local Maple Syrup
2 cups Organic Canned Pumpkin Puree
1/4 cup Organic Almond Milk, or any non-dairy substitute that you have on hand
1/4 cup Organic Coconut Oil, melted
1/4 cup Unsweetened Apple Sauce
2 tsp Vanilla Extract
1 cup Chopped Pecans
1/2 cup Organic Coconut Sugar
2/3 cup Pecans
1/4 cup Organic Rolled Oats
2 Tbsp Organic Virgin Coconut oil, cold or room temperature
- In a small bowl, combine ground flax and warm water, stir and set aside.
- In a large bowl, combine flour, raw sugar, spices, baking powder and soda and salt.
- In another bowl, combine maple syrup, pumpkin, almond milk, coconut oil, apple sauce, vanilla. Mix in flax eggs.
- Add the wet ingredients into the dry, stirring until almost mixed and then fold in the pecans.
- Preheat the oven to 375 degrees.
- In a food processor, add all the ingredients for the topping and pulse for 5 seconds. Otherwise, finely chop the pecans and mix in a bowl with remaining ingredients.
- Prepare muffins tins by greasing with additional coconut oil.
- Scoops muffin batter into the tins (I use the silicone ones!), filling half way, and top each one evenly with the crunchy-sweet oat topping. Warning… these do get a little messy 🙂
- Bake for 30 minutes.
- Let cool on a drying rack for 5 minutes before removing from muffin cups.