Spelt Pumpkin Muffins

Must Try Recipes

It is becoming an increasing pleasure for me, and it is also a challenge to adapt the classic recipes to the low-carb diet without the traditional white flour and sugar. Because it’s pumpkin season, I made pumpkin muffins using spelt flour and sweetened them naturally with a ripe banana. Thanks to the result, I enjoy a muffin and show it to you below, step by step. Why are rolled oats beneficial for you? First of all, they are rich in fibers, so y you won’t feel hungry for at least 3 or 4 hours. Secondly, you can cook not only porridge but also bake delicious muffins or other sweet treats. And what is the beauty of the pumpkin? It is dietary, low in calories, and contains many valuable vitamins. It serves as a base for many dishes – from pies to garnishes.

Spelt pumpkin muffins will please even those who don’t like rolled oats. They are scented, moist, golden, delicious, and satisfying! You can enjoy them for breakfast or as a light evening snack.

Nutritional Information (without toppings):

  • Serving Size: 1 Muffin
  • Servings Per Recipe: 10
  • Calories: 120
  • Carbohydrate: 23 g
  • Sugar: 4 They have the perfect light and fluffy texture that will bring you some comforting warmth with a rich cinnamon flavor. g
  • Protein: 4 g
  • Total Fat: 1.5 g
  • Saturated Fat: <0.5 g
  • Fiber: 5 g
  • Cholesterol: 0 mg
  • Sodium: 125 mg   5 %
  • Potassium: 150 mg 3%
  • Vitamin A: 16 %            Thiamin: 12 %        Riboflavin: 13 %
  • Niacin: 5 %                   Vitamin B6: 4%       Vitamin B12: 3%
  • Folate: 8 %                   Vitamin C: 3 %        Vitamin E: 2 %
  • Calcium: 5 %                Iron: 6 %                 Zinc: 3%
  • Magnesium: 3 %          Phosphorus: 2 %

The percentage sign refers to the daily recommended value. This value may be higher for you if you are an athlete or have a particular nutritional deficiency.

Spelt Pumpkin Muffins

Necessary equipment:

  • a small bowl
  • a medium bowl
  • a large mixing bowl
  • a fork
  • a hand mixer
  • a muffin tin
  • a cooling rack


10 muffins

  • 1 flax egg (1 tablespoon of ground flax seeds mixed with 2 tablespoons of water)
  • 1 large ripe banana
  • 3/4 cup of pumpkin puree
  • 1/2 cup of unsweetened plant-based milk
  • 2 teaspoons of vanilla extract
  • 1 cup of dry rolled oats
  • 1 cup of whole-grain spelt flour
  • 2 teaspoons powdered stevia
  • 2 teaspoons of pumpkin spice
  • 1 teaspoon of baking powder
  • 1 teaspoon of cinnamon powder
  • 1/2 teaspoon of baking soda
  • coconut cooking spray oil

optional toppings:

  • 1/4 cup of chopped almonds


  1. Preheat the oven to 375°F (190°C) and prepare a muffin tin.
  2. Make the flax egg by mixing the flax seeds with water in a small bowl. Let it sit for at least two minutes.
  3. In a medium mixing bowl, mash the ripe banana with a fork as much as you can.
  4. Add the pumpkin puree, milk, flax egg, and vanilla extract. Use a hand mixer to combine all the ingredients thoroughly.
  5. Combine the oats, flour, stevia, pumpkin spice, baking powder, cinnamon, and baking soda in another bowl.
  6. Carefully incorporate the dry mixture into the wet mix.
  7. Mix with a hand mixer but only until combined. Be careful not to overmix.
  8. Spray the muffin tin with cooking spray and pour the batter evenly into each space on the container.
  9. Bake for about 20 minutes. Check with a toothpick to check if they are baked.
  10. Remove from the oven and transfer to a cooling rack. Set aside to cool down for at least 5 minutes.
  11. Sprinkle with chopped almonds on top immediately after.
  12. Serve them while still slightly warm. Store in an airtight container in the fridge for up to 5 days.

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