Pumpkin Chia Spelt Scuffins

If you want to add more dairy free, lacto ovo vegetarian, and vegan recipes to your collection, Pumpkin Chia Spelt Scuffins might be a recipe you should try. For 25 cents per serving, you get a hor d'oeuvre that serves 17. One serving contains 149 calories, 3g of protein, and 5g of fat. Plenty of people made this recipe, and 199 would say it hit the spot. From preparation to the plate, this recipe takes roughly 32 minutes. A mixture of cane sugar, ground cloves, flax egg, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Oh She Glows. Taking all factors into account, this recipe earns a spoonacular score of 13%, which is not so excellent. Similar recipes include Carrot Chia Spelt Muffins, Spelt Cornmeal Pancakes with Strawberry-Lavender Chia Jam, and 5 Ingredients Spelt & Chia Seeds Banana Bread, Vegan Friendly.

Servings: 17

Preparation duration: 15 minutes

Cooking duration: 17 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsPreheat oven to 350F.Line a baking sheet with parchment paper.Whisk flax egg in a small bowl and set aside.In a medium sized bowl, combine the dry ingredients (spelt, baking powder, baking soda, sea salt, cinnamon, nutmeg, cloves). Set aside.In a different bowl mix the butter, sugar and agave until smooth. I melted my butter a bit in the microwave for 15 seconds first as I find the Earth Balance is easier to work with when melted slightly.Now add pumpkin, flax egg, and vanilla. Beat well.Carefully mix in dry ingredients being sure not to over mix. Spelt is broken down very quickly when mixed and you can end up with a tough batter if you over mix it. But relax it will turn out regardless! The batter will be very moist and sticky, but don’t worry.Drop the batter onto the baking sheet. I wet my fingers to slightly shape the scuffins. Pop a stick in the end if preferred to have your scuffin on a stick! I got my sticks at Bulk Barn.Sprinkle with chia seeds for a spooky, yet nutritious, effect for Halloween! You can also have fun decorating little pumpkin faces on them (great for kids!).Bake for 17 minutes or until the scuffins slightly bounce back when touched. Handle the scuffins on a stick very carefully because they are delicate. I found that I improved this by making smaller scuffins on a stick- then they weren’t as heavy!

 

Step by step:

1. Preheat oven to 350F.Line a baking sheet with parchment paper.

2. Whisk flax egg in a small bowl and set aside.In a medium sized bowl, combine the dry ingredients (spelt, baking powder, baking soda, sea salt, cinnamon, nutmeg, cloves). Set aside.In a different bowl mix the butter, sugar and agave until smooth. I melted my butter a bit in the microwave for 15 seconds first as I find the Earth Balance is easier to work with when melted slightly.Now add pumpkin, flax egg, and vanilla. Beat well.Carefully mix in dry ingredients being sure not to over mix. Spelt is broken down very quickly when mixed and you can end up with a tough batter if you over mix it. But relax it will turn out regardless! The batter will be very moist and sticky, but don’t worry.Drop the batter onto the baking sheet. I wet my fingers to slightly shape the scuffins. Pop a stick in the end if preferred to have your scuffin on a stick! I got my sticks at Bulk Barn.Sprinkle with chia seeds for a spooky, yet nutritious, effect for Halloween! You can also have fun decorating little pumpkin faces on them (great for kids!).

3. Bake for 17 minutes or until the scuffins slightly bounce back when touched. Handle the scuffins on a stick very carefully because they are delicate. I found that I improved this by making smaller scuffins on a stick- then they weren’t as heavy!

Nutrition Information:

covered percent of daily need