Whole Spelt Pumpkin Cranberry Nut Muffins

Baking season is just around the corner, and pumpkin season is here.  I'm kicking it off with muffins.  My young kids love these in the mini sizes.  They'll happily devour 3 or 4 mini muffins in one sitting, but won't touch a regular sized one.  It must be a size thing.

If you don't have whole spelt flour, you can substitute 1:1 with whole wheat flour.

Whole Spelt Pumpkin Cranberry Nut Muffins
Adapted from this recipe.
Yields 1 dozen muffins (4 dozen mini muffins).

Ingredients:

• 1-1/2 cups whole spelt flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 3/4 cup honey
• 1/4 cup melted coconut oil
• 1/4 cup plain yogurt
• 1 cup pumpkin puree
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts

Directions:

• Pre-heat oven to 350 degrees F.  Line muffin pan(s) with paper muffin cups.
• In a mixing bowl, whisk together first 7 (dry) ingredients.
• In another mixing bowl, whisk together next 5 (wet) ingredients.
• Pour wet mix into dry mix and combine.  Do not over mix.
• Fold in the dried cranberries and walnuts.
• Divide batter evenly into the prepared pans. 
• Bake until golden, 18 - 20 minutes for regular muffins, 14 - 15 minutes for mini muffins.

These freeze really well if you don't get around to eating them all within a few days.  Or if you want to make a double batch.  My kindergartener loves the mini ones for her mid-morning snack at school. I take a couple straight out of the freezer in the morning (7:30am-ish), toss them into her lunchbag, and by the time she eats her snack (10:30am-ish) the muffins are completely thawed and good to eat.