This Einkorn Pumpkin Muffin 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!
These pumpkin bread muffins are made with all-purpose einkorn flour. Here are a few tricks in working with all-purpose einkorn flour that I've discovered that might help you in your baking adventures too!
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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.
- Give the dough or batter a little extra time. There is much less gluten in all-purpose einkorn flour so the water doesn't absorb as quickly. If you're making a yeast bread, do an extra round of kneading and rising. (You will notice the dough will seem a little dry before it rises. Let the dough rise to double its original size, and then it will be really sticky again. Add more flour while kneading, just until it's not sticky again and let it rise for a second time before kneading and shaping into loaf pans or french bread.)
- 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. (If possible, let your pumpkin muffin batter sit in the fridge overnight or for at least 20 minutes before you scoop it into a muffin tin.) Be sure to give one final quick mix before scooping into the muffin tin.
If you're looking for a few other Einkorn Recipes, here are a few you might enjoy
EInkorn Chocolate Chip Cookies
Crumb Topping for Einkorn Pumpkin Muffins
You can add a crumb topping to your muffins. There are a couple of recipes I like to use. One is with Oatmeal and the other, the base is flour. For this recipe, I would recommend using the oatmeal crumb topping. The einkorn flour has a tendency to be gritty in the crumb topping instead of chewy like the oatmeal.
EInkorn Pumpkin Muffins with Sugar Crumb Topping
Ingredients
- 2 ½ Cup All-Purpose Einkorn Flour (If you don't have einkorn flour and want to use regular, all-purpose flour, use 2 cups of flour)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger powder
- 15 oz Can Pumpkin puree
- ½ tsp salt
- 1 cup sugar
- ½ cup butter, melted (You can also substitute with coconut oil)
- 2 large eggs
- 2 tsp vanilla extract
Crumb Topping with Oatmeal
- ⅛ Cup oatmeal-ground in the blender until it resembles cornmeal texture)
- ⅓ Cup Brown Sugar
- ⅛ tsp Cinnamon
Crumb Topping with Einkorn Flour
- 2 Tablespoon All-Purpose Einkorn Flour
- ⅓ Cup Brown Sugar
- ⅛ tsp Cinnamon
Instructions
- Pre-heat oven to 350 degrees.
- Spray 24 regular size muffin tins with non-stick cooking spray.
- In a large mixing bowl, add the melted butter, pumpkin puree, eggs, and vanilla. Mix 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. Cover with saran wrap. Let the batter sit overnight in the fridge or at least 20 minutes. (This will give the einkorn flour a chance to absorb the liquid and will ensure your muffins are light and fluffy.
- Stir the batter once more and make sure there aren't any lumps or pockets of flour. Scoop about ¼ C batter into each muffin tin. (You can top with a crumb-optional)
- Bake in a 350 degree, preheated oven, for 25-30 minutes or until a toothpick inserted into the center comes out clean with just a few crumbs. Enjoy!
Oatmeal Crumb Topping
- In a blender, grind oatmeal until the texture resembles cornmeal. In a mixing bowl, combine the ground oatmeal, brown sugar, and cinnamon. Scoop about ¾ Tablespoon onto each muffin before baking.
Einkorn Flour Crumb Topping
- In a mixing bowl, combine the all-purpose einkorn flour, brown sugar and cinnamon. Scoop about ¾ Tablespoon onto each muffin before baking.
Nutrition
If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you helps me and other readers too! If you love Pinterest, feel free to leave a comment and photo there too. Also, if you like to share, use the hashtag #thecarefreekitchen on Instagram and tag me @thecarefreekitchen so I can find you and give your post some love. You can also find me on Facebook at The Carefree Kitchen. Thank you!!
This Einkorn Pumpkin Muffin 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!
Susan
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.
The Carefree Kitchen
So glad you loved them! Thanks for the feedback!
Kay
I’m not familiar with your page/recipes; are your ingredient amounts given in some sort of code for you readers?
Natosha
What? Lol
Kim
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!