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