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5 from 7 votes

Whole wheat pumpkin muffins

Servings: 10 muffins

Ingredients

Streusel topping

  • 1/3 cup coconut sugar
  • 3/4 cup (83 grams) spelt flour
  • 1 teaspoon ground cinnamon
  • 4 tablespoons melted butter, lard, or coconut oil

Brown sugar filling

  • 1/3 cup coconut sugar
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon cocoa powder (for color)
  • 1 teaspoon sorghum syrup or molasses

Pumpkin muffin batter

  • 1/3 cup avocado oil or other neutral-flavored oil
  • 1 cup pumpkin puree
  • 1 cup coconut sugar
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger powder
  • 1/4 teaspoon ground nutmeg
  • generous pinch salt
  • 2 teaspoons baking powder
  • 1 1/2 cups (165 grams) spelt flour

Maple glaze

  • 4 tablespoons maple syrup
  • 2 tablespoons powdered sugar (or until desired consistency)

Instructions

  • First, if you're milling your own fresh flour, mill about 250 grams of spelt wheat berries.
  • Mix the streusel topping. Combine the dry ingredients, then pour in the melted butter and stir until a moist crumble forms. Set in the fridge to cool.
  • Next mix the brown sugar filling. Combine everything in a small bowl, incorporating the molasses as best you can--some chunks are ok. Set aside.
  • For the pumpkin muffin batter, combine everything but the flour into a large mixing bowl, and mix until combined. Add the flour and stir until just combined.
  • Assemble the muffins by filling each hole of a muffin tray 1/2 full of batter (I find half a muffin is about 1 tablespoon). This recipe should make exactly 12 muffins, so fill 12 holes 1/2 way. Then sprinkle the brown sugar filling mixture evenly over all 12 muffins. Cover that with the remaining muffin batter so each muffin is filled. Carefully swirl a toothpick through each muffin to settle the filling into the batter, but don't overmix.
  • Generously sprinkle the streusel topping over all the muffins.
  • Bake at 350 for 25 minutes, or until the internal temperature in the middle of the muffins reads about 200 degrees.
  • Set them aside to cool slightly, and mix the maple syrup and powdered sugar until it's thick but drizzle-able.
  • When the muffins are mostly cool, drizzle the maple glaze all over the tops and enjoy!

Notes

*I like to use fresh milled spelt flour for the streusel topping and the muffin batter. Feel free to use barley or any soft wheat berry option.