These Einkorn Pumpkin Muffins with a sugar crumb topping are soft, tender, and so easy to make! Made with all-purpose Einkorn flour, they are always a fall favorite.
If you are in the mood for pumpkin, you can also try this Pumpkin Cream Cheese Cake, Pumpkin Bread, Pumpkin Cupcakes, or these Easy Pumpkin Muffins with Cake Mix.
Einkorn Pumpkin Muffins
These Einkorn Pumpkin Muffins are made with all-purpose einkorn flour, making them more easily digestible for those with a gluten intolerance. They’re soft, fluffy, full of pumpkin flavor, and topped with a tasty sugar crumb.
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In this post, I have included a few tricks for working with all-purpose einkorn flour that I’ve discovered that might help you in your baking adventures too! Follow along for more step-by-step instructions. And if you find yourself becoming a fan of einkorn wheat flour, we’ve got plenty more Einkorn recipes for you to try.
Key Ingredients
- Pumpkin Puree – the easiest route to go is to buy unsweetened canned pumpkin puree. Make sure you don’t accidentally buy pumpkin pie filling because it has additional spices and sweeteners in it. You can also make your own Homemade Pumpkin Puree from scratch using small pie pumpkins or sugar pumpkins.
- Butter – unsalted butter works great. You’ll want to melt it but make sure it’s not hot. You could also substitute coconut oil if you want to make this dairy-free.
- Eggs – any kind of large eggs will work great. It’s helpful if they are at room temperature when you go to mix them. If you forget to pull them out ahead of time, you can also run the eggs under warm water for a minute or so.
- Einkorn Flour – all-purpose einkorn flour is a great substitute for those with gluten intolerances. It’s gentler on stomachs. The main difference when cooking with Einkorn flour is that you will need to let the batter rest for at least 20 minutes to give it time to absorb the moisture.
- Baking Powder and Baking Soda – these ingredients help the muffins rise in the oven as well as keep the crumb nice and soft.
- Spices – this recipe calls for cinnamon, nutmeg, and ginger. You could also substitute an equal amount of pumpkin pie spice.
How to Make Pumpkin Muffins With Einkorn Flour
- Mix the wet ingredients. In a large mixing bowl, add the melted butter, pumpkin puree, eggs, sugar, and vanilla. Mix until smooth.
- Mix the dry ingredients. In another mixing bowl, combine the all-purpose einkorn flour, baking soda, baking powder, cinnamon, nutmeg, ginger powder, and salt. Mix until combined.
- Fold the batter together. Gently fold the pumpkin puree mixture in with the dry ingredients. Mix until combined then cover with plastic wrap.
- Allow the batter to rest. Let the batter sit for at least 20 minutes to give time for the Einkorn flour to absorb the liquid. You can also let it sit overnight in the fridge.
- Make the crumb topping. If you want to add a crumb topping, mix together as directed.
- Portion the muffins. Once the batter has sat, stir once more to make sure there aren’t any lumps or pockets of flour. Scoop about 1/4 cup of batter into regular sized muffin tins that have been sprayed with nonstick cooking spray. Top with either the oat or einkorn crumb topping.
- Bake. Bake in a preheated 350 degree oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs.
- Serve. Remove from the oven and allow the muffins to cool slightly before serving. Enjoy!
Tips for Working with All-Purpose Einkorn Flour
- When adapting your favorite recipes with Einkorn All-Purpose flour, you will need to either reduce the amount of liquid in your recipe or add approximately 25-30% more flour.
- There is much less gluten in all-purpose einkorn flour so the water doesn’t absorb as quickly. Giving the batter a little time to absorb the moisture will keep your muffins super soft and fluffy.
- Einkorn flour isn’t ground quite as fine as regular flour you would purchase at a supermarket. You won’t notice this when the muffins are baked as long as you give a few extra minutes for the batter to rest.
Frequently Asked Questions
Yup! If you want to substitute regular all-purpose flour for any recipe that calls for all-purpose einkorn flour, you will just need to decrease the amount of flour by about 25%. You also don’t need to let the batter rest.
Einkorn flour is not technically gluten-free and should not be consumed by people with celiac disease. It is, however, far more easily digestible for those with gluten intolerances. If you need gluten free muffins, try substituting any of your favorite gluten-free flour brands according to their instructions.
Yes! Canned pumpkin puree works great for muffins. Just be sure you are using pumpkin puree and not pumpkin pie filling, which has a bunch of additional flavors and sweeteners. You can also make your own pumpkin puree at home if you happened to have extra pumpkins on hand.
Storing And Freezing Instructions
- Storing: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- Freezing: cool completely then store your muffins in freezer bags in the freezer. They will be good for up to 3 months stored this way. To thaw, transfer to the fridge overnight, then set out at room temperature for at least 30 minutes or microwave briefly to take the chill off.
Einkorn Pumpkin Muffins Recipe
Ingredients
- 1/2 cup butter, melted
- 1 15-ounce can pumpkin puree
- 2 large eggs
- 1 cup sugar
- 2 teaspoons vanilla extract
- 2½ cups all-purpose einkorn flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger powder
- 1/2 teaspoon salt
Crumb Topping with Oatmeal
- 1/8 cup old-fashioned rolled oats, ground in the blender until fine
- 1/3 cup brown sugar
- 1/8 teaspoon cinnamon
Crumb Topping with Einkorn Flour
- 2 tablespoon all-purpose einkorn flour
- 1/3 cup brown sugar
- 1/8 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Spray 24 regular sized muffin tins with nonstick cooking spray and set aside.
- In a large mixing bowl, add the melted butter, pumpkin puree, eggs, sugar, and vanilla. Whisk until smooth.
- In another mixing bowl, combine the all-purpose einkorn flour, baking soda, baking powder, cinnamon, nutmeg, ginger powder, and salt. Mix until combined.
- Gently fold the pumpkin puree mixture in with the dry ingredients. Mix until combined then cover with plastic wrap and let the batter sit for at least 20 minutes (or overnight in the fridge) to give time for the Einkorn flour to absorb the liquid.
- Once the batter has rested, stir once more to make sure there aren't any lumps or pockets of flour. Scoop about 1/4 cup of batter into each muffin tin, or until 3/4 full.
- In a blender, grind the oatmeal until the texture resembles cornmeal. Transfer to a large mixing bowl and add the brown sugar and cinnamon. Scoop about 3/4 tablespoon onto each muffin before baking.
- Bake in your preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs. Enjoy!
Notes
- Storing Instructions: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- Freezing: cool completely then store your muffins in freezer bags in the freezer. They will be good for up to 3 months stored this way. To thaw, transfer to the fridge overnight, then set out at room temperature for at least 30 minutes or microwave briefly to take the chill off.
- *Instead of einkorn flour you can substitute 2 cups of all-purpose flour
Nutrition
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More Easy Einkorn Flour Recipes
- Double Chocolate Einkorn Brownies
- Einkorn Cinnamon Rolls
- Einkorn Cinnamon Breadsticks
- Chocolate Chip Einkorn Cookies
- Einkorn German Pancakes
- Einkorn Buttermilk Pancakes
- Homemade Einkorn White Bread
- Einkorn Snickerdoodles
- More Fall Recipes
- More Muffin Recipes
This Einkorn Whole Wheat Pumpkin Muffins recipe is so easy and a fall favorite! It’s made with all-purpose einkorn flour and has an optional sugar crumb topping. The will soon become your family’s fall favorite!
Categories:
Breakfast, Einkorn Flour, Fall Recipes, Healthy, Muffins, Nut-Free, Quick Breads, Vegetarian,
Love this recipe!
I used coconut sugar. I’ve done half pumpkin and half sweet potato and also tried just sweet potato. The cooking time was a bit lower and slower but WOW SO DELISH!
Should I store on the counter or fridge? These are FABULOUS!
Very good not too heavy or dry!! I tripled the amount of cinnamon and used coconut oil instead of butter.
I made this muffin recipe and followed it right down to the overnight settling of the dough and the 1/4 cup scoop in each muffin tin. These may be the lightest and most flavorful muffins I’ve ever made. The crumb on these babies is just about perfect… they hold together well but are as tender as a well-made cupcake. I’m a huge fan of pumpkin breakfasts and desserts, especially in the fall and winter, and these muffins are about to become part of our Thanksgiving morning tradition.
So glad you loved them! Thanks for the feedback!
I’m not familiar with your page/recipes; are your ingredient amounts given in some sort of code for you readers?
What? Lol
These look amazing! Unfortunately I have already started mixing, but realized that the exact measurements are missing for some of the ingredients, can you fix that for…baking powder, cinnamon, nutmeg, ginger powder, salt, and sugar? I’m going to take my best stab at it anyway 🙂 Thanks!