• 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.  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 then cover with plastic wrap. 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.
• Once the batter has sat, stir once more to make sure there aren't any lumps or pockets of flour. Scoop about ¼ cup of batter into each muffin tin, or until ¾ full.  Top with either the oat or einkorn crumb topping.
• 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!

Oatmeal Crumb Topping

• In a blender, grind oatmeal until the texture resembles cornmeal.  Transfer to a large mixing bowl and add the 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.