These bakery style healthy spelt flour gingerbread muffins are 100% whole grain and refined sugar and oil free. Naturally sweetened with honey, these muffins are the perfect no guilt grab and go breakfast, or the perfect afternoon treat to enjoy with a steaming cup of coffee… am I the only one that drinks coffee All. Day. Long.?
Gingerbread Muffins.. has a festive ring to it doesn’t it?
Okay, maybe I am just trying to make myself feel better about the fact that I just let Campbell, my 2 year old, eat his 3rd one. This morning. But.. it’s gingerbread and gingerbread is a Christmas flavor.. so YES!
Anybody else feel like they have been saying that a lot lately?
“Sure, have a 2nd candy cane.. it’s Christmas!”
“A cut-out cookie with mounds of frosting right before bed.. of course!”
“Obviously you can have a giant mug of hot chocolate while we watch The Polar Express.”
Good or bad, treats and sweets are a part of the Christmas season and despite our best of intentions.. between class parties, Christmas get -togethers, cookie exchanges, and gingerbread house constructing… in the month of December, junk food is going to happen.
I have said time and time again, I have no problem with an occasional sweet treat.. the problem, lately the occasional sweet treat has turned into an everyday thing.. not good.
For that reason I have been working on creating health(ier) versions of festive Christmas treats (i.e. Superfood Hot Chocolate, Whole-Food Cut Out Cookies, Natural Red and Green Food Coloring, and whole-food honey roasted almonds). Don’t get me wrong, these recipes are not “Weight Watcher’s approved.” But.. they are made from natural real food ingredients which means that they don’t contain artificial dyes, chemicals, or any other non-food ingredients. These healthy spelt flour gingerbread muffins fit the bill.
My favorite thing about them is that although they are made from good for you ingredients, they are SERIOUSLY worthy of sharing with other. It’s not one of those “I eat it because it reminds me of a muffin and I’m on a diet and haven’t had a a baked good in 3 years” type recipe. I LOVE THESE MUFFINS. I say things like this a lot, I know. But these guys are special in that always festive, always pretty, only dirty one bowl, make the house smell like Christmas magic kind of way. Tbey are everything that you could ever want in a muffin during the month of December.
In addition to being SUPER PRETTY with all that sparkly sugary topping, these muffins are part healthy breakfast and part indulgent treat.
Time Saving Tips and Tricks:
Prep: These muffins are so easy to throw together that there isn’t much point in prepping them ahead of time. However, if you REALLY wan to you could mix the dry ingredients together and a store them in an airtight container in your pantry.
Make Ahead: YES! These muffins are delicious straight out the oven, or 3 days later! Remember.. they are made from all natural ingredients so they should be stored in the refrigerator so that they last longer!
Freezer: I LOVE having muffins pre-made and frozen. Just pop one out of the freezer, warm it in the oven or microwave and it tastes like it’s straight from the oven. To freeze, arrange cooled muffins in a single layer on a baking tray. Freeze for 1-2 hours or until muffins are frozen through. Remove baking sheet from freezer and place frozen muffins in an airtight Ziplock bag or container. Muffins should store for up to 3 months!
- 1 cup spelt flour
- ⅔ cup whole wheat pastry flour
- 3 tsp. pumpkin pie spice
- 1 tsp. baking powder
- ½ tsp. fine grain sea salt
- 1 egg
- 1 cup pure pumpkin puree
- ⅓ cup melted butter
- 3 TBS maple syrup
- ½ cup coconut sugar
- ¼ cup honey
- Heat oven to 350 degrees and line muffin tin with paper or silicone muffin liners.
- In the bowl of a stand mixer, combine spelt flour, pastry flour, pumpkin pie spice, baking powder, and salt. Use paddle attachment to combine.
- Use your fingers to "dig a well" in the center of the dry ingredients. Into the hole, add egg, pumpkin, butter, maple syrup, coconut sugar, and honey. Mix to combine.
- Scoop an equal amount of batter into each muffin liner.
- Bake for 20-25 minutes, or until a tooth pick comes out clean when inserted into the center of the muffins.
- Allow muffins to cool for 10 minutes.
- If you don’t have silicone muffin liners, you have got to try them! They. Are. Amazing. I bought mine HERE. Using paper liners is fine too:)
- Coconut oil is becoming easier and easier to find. Most local grocery stores carry it in their health food section.
- Spelt flour can be a little trickier to find. However, it’s quickly becoming one of the most popular non-what whole grain flours, and therefore, getting easier to find! It has a nutty sweet flavor. I use THIS one.
- You DO NOT have to have a stand mixer to make this recipe. Just combine ingredients in a large mixing bowl, whisk dry ingredients, and use an electric mixer adding the wet ingredients.
Looking for more healthy Christmas recipes? Check out my new board on Pinterest “Clean Eating Christmas.” If you like it, follow! I add new pins from my favorite bloggers and websites daily.
If you are looking for advice, pictures, and recipes to help you prep healthy lunches and dinners ahead of time, check out Simply Sissom on Instagram.
FREE: GRAB N" GO BREAKFAST EBOOK
10 Make-Ahead,Whole Food Breakfast Recipes to help mornings go a little smoother and maybe even get you a little bit of extra sleep!