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.
Servings: 24 muffins
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!