Einkorn and spices and pumpkin and chocolate! "These are a few of my favorite things!"
Servings
18
Ingredients
- 1 3/4 cups Einkorn Flour
- 1 1/4 cups Organic Cane Sugar
- 1 tablespoon Molasses
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 teaspoons Cinnamon
- 1/4 teaspoon Ground Clove
- 1/4 teaspoon Ground Nutmeg
- 2 Large Eggs
- 1 15 oz can of Pumpkin Puree
- 1/4 cup Coconut Oil
- 1 tablespoon Cream or Whole Milk
- 1 teaspoon Vanilla
- 1/2 cup Mini Chocolate Chips
Directions
- Preheat oven to 375°F. Line a muffin pan with paper liners or grease with nonstick spray.
- In a medium bowl, combine flour, sugar, baking soda, baking powder, salt, and spices. Whisk together.
- In a small bowl, combine eggs, pumpkin puree, milk, and vanilla extract. Whisk together. When well combined, whisk in coconut oil.
- Pour pumpkin mixture into flour mixture and fold to combine. Add in mini chocolate chips and fold until incorporated.
- Fill muffin cups 2/3 full. Sprinkle a few mini chocolate chips on top and press into batter a little.
- Bake for 15 to 18 minutes. Cool and serve.
Can fresh milled einkorn be used? If so, any changes in the recipe?
Hi Kris, yes we actually did use whole grain einkorn flour. They are pretty interchangeable, but when we made this one we wereusing freshly milled flour.
I’m interested in whole grain einkorn recipes. I’m ready to try your bread recipe & hope to find low-sugar muffin recipes. My first attempt with whole grain in my bread machine… was great tasting, but very dense… about 1/4 the size of a modern wheat loaf.