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Pumpkin Chocolate Chip Einkorn Muffins

Course: Breads, Breakfast, Desserts, Snacks
Servings: 18
Author: Jennifer Schlegelmilch

Ingredients

  • 1 3/4 cup Einkorn Flour
  • 1 1/4 cup Organic Cane Sugar
  • 1 tablespoon Molasses
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 2 teaspoon 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

Instructions

  • 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, molasses, 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.

Notes

  1. Preheat oven to 375°F. Line a muffin pan with paper liners or grease with nonstick spray.
  2. In a medium bowl, combine flour, sugar, baking soda, baking powder, salt, and spices. Whisk together.
  3. In a small bowl, combine eggs, pumpkin puree, milk, molasses, and vanilla extract. Whisk together. When well combined, whisk in coconut oil.
  4. Pour pumpkin mixture into flour mixture and fold to combine. Add in mini chocolate chips and fold until incorporated.
  5. Fill muffin cups 2/3 full. Sprinkle a few mini chocolate chips on top and press into batter a little.
  6. Bake for 15 to 18 minutes. Cool and serve.