Pumpkin Muffins

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 12 regular size muffins. Few dozen mini muffins.


  • 1 1/2 cups whole spelt flour
  • 1 tablespoon pumpkin pie spice blend
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup honey
  • 1/3 cup melted butter
  • 1 cup pumpkin puree
  • Chopped pecans or walnuts would be good!


  1. Preheat the oven to 350 degrees F.
  2. Line a muffin pan with liners and set aside.
  3. Using a whisk or fork mix together the flour, pumpkin spice, baking soda, baking powder, and salt.
  4. Make a well in the center of the flour mixture and drop in the eggs, honey, and melted butter. Mix together until well combined. Fold in the pumpkin puree. Do not overmix.
  5. Pour the batter into the muffin pan so it’s evenly distributed.
  6. Bake until golden brown and a toothpick comes clean, about 18 – 20 minutes.
  7. Store at room temperature or freeze for a rainy day.

Notes:  These are great frozen as mini muffins for the kids’ school lunches.

Recipe Origin:  Adapted from a recipe on 100 Days of Real Food. Wonderful website.

Quick Rolls

Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes | Yield: 12 rolls


  • 1 cup plus 2 TBSP warm water
  • 1/3 cup oil
  • 2 TBSP yeast
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 egg
  • 3 1/2 cups White Lily regular or King Arthur whole wheat flour


  1. Preheat oven to 400 degrees.
  2. In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes.
  3. Using your dough hook, mix in the salt, egg and flour. Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)
  4. Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes.
  5. Bake for 10 minutes at 400 degrees or until golden brown.


Recipe Origin: This is our adaptation of a recipe someone sent me from Real Mom Kitchen.