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.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Breakfast, Muffins
Cuisine: American
Keyword: einkorn muffins, einkorn pumpkin muffins
Servings: 24 muffins
Author: Joy Kincaid at Artful Homemaking
- 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
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!