Einkorn Naturally Leavened Pumpkin Chocolate Chip Muffins

Posted February 4, 2015 by Julie Koyle
Delicious muffin recipe that was actually an accident. It uses naturally leavened (sourdough) einkorn.

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  • 4 1/2 tablespoons Ground Flax seed (*Or 3 eggs)
  • 1/2 cup Very hot tap water (Not if you're using eggs)
  • 15 ounce Pumpkin
  • 3 cups Sucanat or Rapadura
  • 1 tablespoon Cinnamon
  • 1 1/2 teaspoons Salt
  • 3/4 cup Melted coconut oil
  • 1 cup Pecans
  • 1 tablespoon Vanilla
  • 1/2 teaspoon clove
  • 1/2 teaspoon Nutmeg
  • 1 teaspoon Ginger
  • 1 cup Apple Sauce
  • 1 1/2 cups Sourdough Start
  • 1 to 2 cups Chocolate Chips
  • 7 cups Einkorn Flour Approximately
  • 1/2 cup Warm Water
  • 1 tablespoon Baking Soda
  • 1 teaspoon Baking Powder (Possibly...see directions)


  1. Combine the flax and hot water in a mixing bowl and let gel (*If you are using eggs, wait until after step 4 to add the eggs to batter).
  1. Add pumpkin, sucanat, cinnamon, salt, coconut oil, vanilla, clove, nutmeg, and ginger and mix
  1. Mix in pecans, applesauce, sourdough start, chocolate chips, flour, and warm water.
  1. Leave on counter at room temperature for 4-8 hours (we like to mix up at night and bake in the morning) to let culture.




  1. Add baking soda (**If the temperature in the house was a little on the cool side and the consistency isn’t spongy, add baking powder)
  1. Bake in greased muffin tins or muffin cups at 375ºF for about 22 minutes (Makes about 4 dozen).


3 thoughts on “Einkorn Naturally Leavened Pumpkin Chocolate Chip Muffins

  1. Pingback: Einkorn Naturally Leavened Pumpkin Chocolate Chip Muffins » Einkorn.com

  2. Sue H

    THANK YOU!!! Just ground my first batch of einkorn and making these to share. Except mine will be blueberry-pecan muffins.


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