This home made cake recipe is full of pumpkin goodness and perfect for keeping autumn going! Pumpkins are sometimes taken for granted as a carving squash or as an autumn hayride accessory, but they are surprisingly full of health benefits. Their bright orange colour means pumpkins are chock full of beta carotene, which converts to Vitamin A in the body. This, coupled with their high supply of Vitamin C, makes pumpkins an antioxidant powerhouse that is great for preventing various illnesses. Pumpkins are also rich in fibre, which helps keep you feeling full for longer, something everyone needs.
Personally, I do love a good pumpkin pie myself, but my other half isn't so keen, so I have been experimenting with home made cake recipes and came up with this one for muffins. But you can tweak this any way you want, changing the type of flour, omitting nuts or adding dried fruit, baking it into mini muffins or a single loaf, the possibilities are endless!
I love the use of spelt flour in this recipe, which lends a nicely dense texture to the muffins, and I have not loaded it up with sugar, so the muffins are nicely spiced without being overly sweet. Our household is full of nut fanatics, so it was a no-brainer to throw in some pecan nuts! Perhaps the key to making these fabulous muffins is the boat load of pumpkin puree used, making them healthy, filling and delightfully moist. And, as an added bonus, there is no dairy in this recipe, for all you non-dairy eaters.
When these muffins are baking in the oven, they fill the house with a lovely spiced aroma that warms up even the chilliest of autumn days and leaves you with a nice cosy feeling. We all love these muffins, and you'd never guess they were made from a vegetable!
This home made cake recipe yields approximately 12-14 muffins.
220g wholemeal spelt flour
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt (optional)
2 large eggs, room temperature
90g dark muscovado sugar
400g pumpkin puree
120g coconut oil, melted slightly into liquid
85g pecan nuts, chopped, plus one whole pecan nut half to top each muffin (optional)