Einkorn Pumpkin Muffins
This delightful pumpkin muffin made with einkorn flour is the perfect warm and cozy fall breakfast treat. The moist and tender muffin is bursting with warm spices like cinnamon, ginger, and cloves, creating a comforting aroma and flavor. The natural sweetness of the pumpkin is perfectly balanced by the subtle sweetness of coconut sugar and the warm spice of cinnamon.
Einkorn Muffins Overview
Moist and Tender:Â The pumpkin adds moisture and a natural sweetness and a touch of earthiness, rounding out the overall flavor profile.
Warm and Cozy: The combination of pumpkin and spices evokes a comforting fall feeling.
Texture and Flavor: This cake is incredibly moist and tender thanks to the moisture of the pumpkin and melted butter which keeps muffins and cakes from drying out.
Crunchy Topping: The lightly sugared coating adds a little texture and crunch to the muffin tops that perfectly complements the soft muffin crumb.Â
Ingredients you will need for einkorn pumpkin muffins
Canned pumpkin puree
Milk
Melted butterÂ
Eggs
Vanilla extract
Coconut sugar or granulated
Einkorn flour (all-Purpose)
Salt
Ginger, Cloves, nutmeg & cinnamon
Baking powder
Baking soda
Tips for the BEST Einkorn Pumpkin Muffins
Mixing Matters-Â Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix, as this can result in tough muffins.
Leavening Power-Â old/expired baking powder won’t be as effective as fresh. These are responsible for the rise so make sure they are not expired. Each recipe is designed to be made with the right amount of leavening agent. Don’t skip or substitute baking powder or soda amounts.Â
Use butter-Â Butter helps to create a tender crumb structure and adds more flavor to the muffins
Oven Temperature/Stability-Â Preheat oven well before baking your Einkorn muffins and be sure not to open the door during the baking process. A sudden drop in temperature can affect the rise.Â
Einkorn flour- Follow the recipes directions, freshly milled flour will weigh differently than store bought commercial einkorn flour. One cup of einkorn should equal to 120 grams. Weighing your flour and ingredients will result in more consistent baking.Â
How to substitute einkorn flour in recipes
If you are just getting started with einkorn flour, check out this handy beginner’s guide for how to bake with einkorn flour, including an easy printable einkorn conversion chart.Â
How to store this Pumpkin Muffins
Room Temperature- Muffins can be stored at room temperature for up to 3 days, if covered in an airtight container.
Refrigerator- Store in airtight container for 5-7 days in the refrigerator. The pumpkin adds a lot of moisture to these einkorn muffins and will prevent it from drying out when refrigerated.Â
Freezer- Once completely cooled these can be placed in a Ziplock bag and stored in the freezer for up to 3 months. Defrost overnight in fridge when ready to eat.Â
Try these other pumpkin recipes I know you'll love!
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Einkorn Pumpkin Muffins
This delightful pumpkin muffin is the perfect warm and cozy fall breakfast treat. The moist and tender muffin is bursting with warm spices like cinnamon, ginger, and cloves, creating a comforting aroma and flavor. The natural sweetness of the pumpkin is perfectly balanced by the coconut sugar and warm cinnamon spice.
Ingredients
Muffins
- 300g (1 ¼ cups) Canned pumpkin
- 150g (1 cup) Coconut sugar
- 113g (½ cup) Melted salted butter
- 60g (¼ cup) Milk
- 2 Large Eggs
- 2 tsp Vanilla extract
- 240g (2 cups) Einkorn flour (all purpose)
- 1/2 tbsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Cinnamon
- 1/4 tsp Ginger
- 1/4 tsp Ground cloves
- 1/4 tsp Nutmeg
Topping
- 2 tbsp Granulated sugar
- 2 tbsp Pumpkin seeds/pepitas raw
Instructions
Muffin batter
- Preheat and Prep: Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin tin plus 3 additional cups with paper liners, for a total of 15 muffins. Set aside.
- Combine dry ingredients: To a bowl add einkorn flour, baking soda, baking powder, salt, and spices. Set aside.
- Combine wet ingredients: In a large bowl add pumpkin, coconut sugar, vanilla, milk and melted butter. Mix until well combined.
- Add eggs- Add in eggs and mix until well incorporated.
- Combine wet and dry: Add your dry ingredients to your wet and mix until well combined, but do not overmix.
- Fill and bake: Scoop batter into muffin tins 3/4 full and top with granulated sugar and pumpkin seeds if desired. Bake 16-20 minutes at 375 degrees Fahrenheit.
Notes
For best results weigh your einkorn flour in grams.Â
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tinhateats
Hi, I’m Jenn – welcome to Tinhateats! Here, you’ll find a collection of gluten-free, paleo, and Whole30-friendly recipes, with a special spotlight on einkorn flour. I love reimagining classic dishes in healthier, more nourishing ways—and I hope my recipes inspire you to try something new in your own kitchen. Follow along for real food, made simple!
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2 Responses
My mistake – unfortunately when I doubled the recipe on the print recipe function it doesn’t change the 270g of flour to 540g. So my cookies turned out very sad but the flavor was fantastic! I’m going to retry them again tomorrow.
Hi Miranda, thanks for bringing that to my attention, I will see if I can move the grams over to cups measurements in order for them to properly double. Were you making cookies or muffins? This recipe for pumpkin muffins you commented on uses 210grams, but my chocolate chip cookies recipe uses 270 grams.