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Whole Spelt Pumpkin Muffins

From Champaign, OH

<p>A friend gave us this recipe to try from a food website she really likes, and we really enjoyed these muffins! We subsitute sorghum for the honey because it&#8217;s what we have, and they turned out great!</p>
Source: (Entered by Lee Ruff)
Serves: 12 muffins

1 1/2 cup whole spelt flour
1 T pumpkin pie spice
1 tsp baking soda
1/4 tsp baking powder
2 eggs
1/2 cup honey
1/3 cup melted butter
1 cup pumpkin puree

Step by Step Instructions
  1. Preheat the oven to 350 degrees F. Line a muffin pan with liners and set aside.
  2. Using a whisk or fork mix together the flour, pumpkin spice, baking soda, baking power, and salt.
  3. 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.
  4. Pour the batter into the muffin pan so it's evenly distributed. Bake until golden brown and a toothpick comes clean, about 18-20. Store at room temperature or freeze for a rainy day.