Einkorn Pumpkin Muffins with Coconut Sugar

Einkorn Pumpkin Muffins are a delicious and healthy fall treat. Made with einkorn flour, coconut sugar, and pumpkin.

This einkorn flour muffin recipe is a fall favorite at our house. I’ve been whipping up a batch once a week lately!

I love the flavor of pumpkin combined with cinnamon, nutmeg, ginger, and cloves. It’s the perfect fall combination!

How to Use Einkorn Flour

What is einkorn flour?

Einkorn is an ancient grain, and the only wheat that’s never been hybridized.

According to this source, “the gluten in einkorn lacks the high molecular weight proteins that many people can’t digest. If you are sensitive to modern wheat, einkorn can provide a delicious alternative.”

Since this ancient grain also contains more protein, less starch, and more nutrients than regular wheat, I feel good about serving it to my family.

The only drawback is that it’s not as simple to use as regular wheat flour. There’s a bit of a learning curve to baking with it, but it’s so worth it!

In some recipes, you can substitute einkorn cup for cup with regular whole wheat flour. But often you’ll need to reduce the amount of liquid in the recipe.

For muffin recipes, it’s best to gently blend the ingredients together, which will result in a lighter texture.

Einkorn Muffins Ingredients

Here are the ingredients you’ll need to make these einkorn pumpkin muffins.

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• 2 cups einkorn flour (I used freshly ground)
• 1 1/2 tsp baking soda
• 1 tsp sea salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1 1/2 cups coconut sugar
• 2/3 cup coconut oil (I used refined for this recipe)
• 1/2 cup water
• 3 eggs
• 1 15-oz can pumpkin puree
• silicone baking cups (you can also use paper liners)
• muffin pans (regular size)

Einkorn Pumpkin Muffins

Einkorn Pumpkin Muffins

Einkorn pumpkin muffins are perfect for fall, with their traditional pumpkin flavor and spices! They make a great fall breakfast or snack.

5 from 1 vote

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Course: Breakfast, Muffins

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 24 muffins

Calories: 129kcal

Author: Joy Kincaid

Ingredients

• ▢ 2 cups einkorn flour (I use freshly ground)
• ▢ 1 1/2 tsp baking soda
• ▢ 1 tsp sea salt
• ▢ 1 tsp cinnamon
• ▢ 1/2 tsp nutmeg
• ▢ 1/2 tsp ground ginger
• ▢ 1/4 tsp ground cloves
• ▢ 1 1/2 cups coconut sugar
• ▢ 2/3 cup coconut oil (I use refined for this recipe)
• ▢ 1/2 cup water
• ▢ 3 eggs
• ▢ 1 15 oz can pumpkin puree

Instructions

• Preheat the oven to 350 degrees. Fill 2 regular-sized muffin tins with paper or silicone baking cups and set aside.
• In a large mixing bowl, stir together the einkorn flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
• In a medium bowl, whisk together the coconut sugar, coconut oil, water, and eggs. Add the pumpkin puree and stir with a spoon to blend.
• Gently fold the pumpkin-sugar mixture into the flour mixture, stirring just until moistened. 
• Divide the batter evenly between the 24 muffin cups, filling each muffin cup about half full.
• Bake for 25-30 minutes or until a toothpick comes out clean.
• Cool for 5 minutes in the muffin pans, then remove from the pans and place on cooling racks to finish cooling.
• Delicious served warm with butter!

Nutrition

Serving: 1muffin | Calories: 129kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 193mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 37IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 1mg

As you can see from the photos, these muffins don’t rise very high, but they taste delicious! Everyone in my family loves them.

They’re so good served warm with a pat of butter!

For a perfect fall meal, these pair well with this Butternut Squash Soup!

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