Before you start:
1. I’m sure it’ll work well with regular wheat flour, but I don’t know if it will come out exactly the same. Give it a try!
2. I love using virgin coconut oil for these. If you do, make sure all of your ingredients are room temperature or warmed up a bit. It’ll keep the oil in a liquid state. Trust me. I’ve messed this up before. The oil will harden once it touches cold liquid.
3. Make these as mini muffins, regular sized, jumbo, or as a loaf. Baking times will change. Toothpick check your muffins!
What you’ll need:
- 2 cups spelt flour
- 1 cup sugar
- 1 can of pumpkin purée (15oz)
- 1/3 cup non dairy milk
- 5 tbsp coconut oil
- 5 tbsp unsweetened applesauce
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2-3 tsp pumpkin pie spice
- 1 cup chocolate chips
- 1/2 cup chopped walnuts
Preheat oven to 350 degrees and add your liners to your muffin pan. If you are making a loaf, use a bit of parchment to like the pan to prevent sticking.
You’ll need 2 mixing bowls. In the first bowl combine your flour, baking soda, Baking powder, pumpkin pie spice, and salt. Mix well.
In your second bowl, add the sugar, non dairy milk, oil, applesauce, sugar, and vanilla extract. Mix well to combine wet ingredients.
Pour your wet ingredients into your dry along with the pumpkin purée. FOLD the batter, don’t mix. You don’t want to overmix. Once you’re halfway combined, add the chocolate chips and walnuts. Continue to fold batter until all combined. Pour or scoop your batter into your baking dish of choice. Make sure not to over fill the cupcake liners if you’re going that route. Up to 3/4 full is good!
Cupcakes: anywhere from 17-20 minutes seems to be the right amount of time. Toothpick check!
Loaf: anywhere from 45 minutes to 1 hour. Again… toothpick check!
These are my new favorite. Feel free to adjust the amount of chocolate chips and walnuts or add whatever additions you like!
If you try this recipe, let me know how you liked it and if you made any changes!