einkorn pumpkin muffins
Einkorn Pumpkin Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

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

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
  1. Preheat the oven to 350 degrees. Fill 2 regular-sized muffin tins with paper or silicone baking cups and set aside.

  2. In a large mixing bowl, stir together the einkorn flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

  3. 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.

  4. Gently fold the pumpkin-sugar mixture into the flour mixture, stirring just until moistened. 

  5. Divide the batter evenly between the 24 muffin cups, filling each muffin cup about half full.

  6. Bake for 25-30 minutes or until a toothpick comes out clean.

  7. Cool for 5 minutes in the muffin pans, then remove from the pans and place on cooling racks to finish cooling.

  8. Delicious served warm with butter!