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–+ servings

Einkorn Pumpkin Maple Corn Bread

Jennifer Hall
Einkorn pumpkin maple cornbread is the perfect warm and cozy fall side dish that pairs perfectly with an easy crockpot dinner. This cornbread is moist and tender with just the right amount of sweetness from maple syrup and pumpkin. It has a soft, delicate crumb with a slightly buttery, golden crust and is delicious served warm with a little butter.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 35 minutes
Course Baking, Breakfast
Cuisine American
Servings 9 Servings

Equipment

Ingredients
  

Muffins

  • 180g (3/4 cup) Canned pumpkin puree
  • 150g (½ cup) Maple syrup
  • 113g (½ cup) Melted salted butter
  • 60g (¼ cup) Milk
  • 2 Large Eggs
  • 120g (1 cup) Einkorn flour (all purpose)
  • 150g (1 cup) Corn meal
  • 2 tsp Baking powder
  • ¼ tsp Baking soda
  • ½ tsp Fine grain sea salt

Topping

  • 2 tbsp Pumpkin seeds/pepitas raw

Maple Butter Glaze (optional)

  • 1 tbsp Melted butter
  • 1 tbsp Maple syrup

Instructions
 

  • Combine dry ingredients: To a bowl add einkorn flour, cornmeal, baking soda, baking powder, and salt. Set aside.
  • Combine wet ingredients: In a large bowl add pumpkin, maple syrup, milk, melted butter and eggs. Mix until well combined.
  • Combine wet and dry: Add your dry ingredients to your wet and mix until well combined and the flour is incorporated.
  • Rest the batter: Let the batter rest for about 10 minutes while you prepare the pan and preheat the oven.
  • Preheat and Prep: Preheat the oven to 350°F. Line a metal 8x8 pan with parchment paper.
  • Transfer: Transfer the batter to a parchment-lined 8x8-inch metal pan (see below for other pan options). Use an offset spatula to spread the batter evenly and smooth the top. Sprinkle with pumpkin seeds.
  • Bake: Bake for 30–35 minutes, or until the top is golden brown, the center is set, and a toothpick inserted into the center comes out clean.
  • Glaze the top (optional): Brush the warm cornbread with a mixture of melted butter and maple syrup, if desired. Let cool in the pan for 10 minutes, then serve warm. Enjoy!

Notes

Pan Options:
A metal 8x8-inch pan is preferred for the most even and consistent baking and browning.
A 9-inch round cake pan will also work and may bake a few minutes faster.
An 8x8-inch glass pan will also work however it will take a few extra minutes to bake. Watch the center closely as glass typically doesn't heat as evenly or as hot as metal. 
Keyword einkorn cornbread, einkorn flour recipes, einkorn maple cornbread, einkorn pumpkin cornbread, einkorn pumpkin maple cornbread, pumpkin cornbread, pumpkin maple cornbread
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