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Parve
Easy
1 Hour
Diets 
These spelt muffins are light and nutty with hints of cinnamon and apple.
Makes 6 large muffins
2 eggs
5 tablespoons/80 grams golden superfine/caster sugar
3 tablespoons/50 milliliters vegetable oil (or groundnut or sunflower)
1 cup plus 2 tablespoons/150 grams wholemeal spelt flour, such as Shibolim
1 and 1/2 teaspoons Haddar Baking Powder
1 teaspoon Gefen Ground Cinnamon
1 small carrot, shredded/grated
1 small apple, peeled, cored, and diced
2 tablespoons/20 grams pumpkin seeds
3 tablespoons/30 grams pumpkin seeds
light brown sugar, to sprinkle
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) Gas 4.
Put the eggs, sugar, and oil in a mixing bowl and mix well until you have a smooth liquid. Mix the flour, baking powder, and cinnamon together in a separate bowl, then mix into the wet ingredients. Stir in the carrot, apple, and pumpkin seeds until evenly mixed.
Fill each muffin case about two-thirds full with batter. Scatter the pumpkin seeds for the topping over the muffins and finish with a sprinkling of sugar. Bake in the preheated oven for 25 minutes. Do not be tempted to open the oven door halfway through baking as it might cause the muffins to sink. When they are ready, they should be well risen and springy to the touch.
Muffins are always best eaten warm from the oven, but if you have some left over you can refresh them with a quick flash in the microwave. Store in an airtight container for two to three days.
From Pumpkin: 50 Cozy Recipes for Cooking with Pumpkin from Savory to Sweet, published by Ryland Peters & Small. Photograph by Peter Cassidy © Ryland Peters & Small.
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