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.
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