what's for breakfast {whole spelt pumpkin muffins}.

before i swapped out my pantry and started on this clean eating endeavor, i researched different recipes for hours.  i'll have to do a post soon on why i gave most processed foods the heave-ho (okay, we don't do as well as i'd like to on the weekends... but still...) and why i make everything from bread to granola to crackers from scratch.  for now, i'll stick to the post on these muffins.  so, i have a few staples in our house at all times, and one of them is organic whole spelt flour.

spelt is a much finer flour than whole wheat, so it's a great substitute for baking!  baked goods don't come out as dense and heavy.  when i saw this recipe on one of my new favorite websites, 100 days of real food, i knew i had to try it.  a good recipe for clean eating pumpkin muffins was one of my must-finds for the fall.

and these are goooooood.  

they have no sugar, which is amazing, and they bake up nice and fluffy.  they're a must try... clean eating or not!  

one day bella had three.  don't judge me.

whole spelt pumpkin muffins

* 1 1/2 c. whole spelt flour

* 1 T. pumpkin pie spice

* 1 t. baking soda

* 1/4 t. baking powder

* 1/2 t. salt

* 2 eggs

* 1/2 c. honey

* 1/3 c. butter, melted

* 1 c. pumpkin puree

- mix together dry ingredients.  make a well in the center of the mixture and add eggs, honey and butter.  combine.

- gently fold in pumpkin puree, being careful not to overmix.  pour batter into greased muffin pan and bake at 350 for 18-20 minutes.

i just made one batch this time, but soon i plan on doubling this recipe so i can freeze half of them for us to eat on busy mornings.  seriously, these are so good and good for you!  

light a fall-ish candle, pour yourself a hot cup of coffee and enjoy one warm from the oven (if you have kids, preferably while they're napping).  

happy baking!