Pumpkin Spice Muffin Tops

Ingredients:

  • 1 cup pure pumpkin puree

  • 1 tsp pure vanilla extract

  • 1 1/2 tbsp. ceylon cinnamon

  • 1/3 cup oil (canola, olive, or avocado)

  • 2/3 cup dark brown sugar

  • 2 tbsp. blackstrap molasses

  • 2 cups Hockley Valley Light Spelt Flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

 

Instructions:

  • Add the pumpkin puree, vanilla, cinnamon, oil, brown sugar, and molasses to a large mixing bowl and beat until smooth.
  • Add the Hockley Valley Spelt Flour, baking powder, and baking soda, and mix until just combined.
  • Transfer the dough to an airtight container and let chill in the fridge for at least an hour.
  • Preheat the oven to 375F and line a baking sheet with parchment paper.
  • Divide the dough into 14 equal pieces and roll each into a ball. Dampen your hands with water to avoid sticking.
  • Spread them out on a baking sheet an inch apart. You may need to do this in two batches depending on the size of your tray.
  • Bake for 9 – 11 minutes, until they have puffed up and look like muffins.
  • Let cool completely before serving

Makes: 14 Muffin Tops

 

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