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!