Einkorn Pumpkin Muffins Recipe
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.
Servings: 24 people
Calories: 125kcal
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
Calories: 125kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 97mg | Potassium: 106mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2900IU | Vitamin C: 0.7mg | Calcium: 23mg | Iron: 1mg