These muffins are dairy free, wheat free, and mostly sugar free. 

Hold on with your negative attitude, try them before you knock them. “They’re quite delicious,” said a wheat eating muffin enthusiast friend of mine!

Pumpkin Muffins:

1 2/3 cup white spelt flour

1 teaspoon baking soda

¼ teaspoon baking powder

¾ teaspoon kosher salt

½ teaspoon cloves

1 teaspoon cinnamon

2 eggs

¾ cup honey

1 tablespoon molasses

½ cup melted vegan butter

¼ cup almond milk

1 cup pumpkin puree

¼ teaspoon vanilla

½ cup chopped walnuts

Topping:

1 tablespoon vegan butter

½ teaspoon cinnamon

¼ cup brown sugar

Directions:

Preheat oven to 325 degrees.

In one bowl combine the flour, baking soda, baking powder, salt, cloves, and cinnamon. In a larger bowl combine the eggs, honey, molasses, vegan butter, milk, pumpkin and vanilla. Slowly add the dry ingredients into the wet. 

Once the batter is mixed well add the walnuts.

Spray or line your muffin tins and pour in batter so that it fills ¾ of the tin. 

In a small bowl mash the butter, cinnamon and sugar until it is nicely incorporated, sprinkle the mixture over the muffins.

Bake a REGULAR sized muffin tin for 35 minutes.

As soon as the muffins come out of the oven top them with a bit more brown sugar.

Enjoy!

Makes 16 muffins