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A pumpkin muffin that was made with einkorn wheat.

Einkorn Pumpkin Muffins Recipe

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With this Einkorn pumpkin coffee cake recipe, you can enjoy a delicious fall dessert that's also easy to make. Check out the ingredients
Calories 3678
Author Cheryl Najafi

Ingredients

Maple Glaze

Instructions

  • Preheat oven to 350 degrees. Prepare two muffin tins by filling with paper liners and spraying with cooking spray. Set aside.
  • Sift flour, baking soda, cinnamon, nutmeg, cloves, salt and baking powder into a medium bowl and set aside. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
  • Mix pumpkin puree, butter and warm water in large bowl. Add eggs and egg white one at a time to pumpkin mixture, stirring continuously. Add sugar and mix well.
  • Add dry ingredients 1 cup at a time, stirring continuously.
  • Pour mixed ingredients into 2 prepared pans and sprinkle chopped pecans over top of each muffin. Bake 20–25 minutes. Remove from oven when a few crumbs still cling to a tester. Let cool in pan 10 minutes, removing muffins to a cooling rack.
  • While bread is baking, whisk together the glaze ingredients in a small measuring cup. When the bread has cooled for 10 minutes, pour the glaze over the top and serve warm or at room temperature. Enjoy!

Notes

Not a fan of pecans? They’re easily swapped with your preferred variety, or skip them altogether!

Nutrition

Calories: 3678kcal | Carbohydrates: 497g | Protein: 25g | Fat: 190g | Saturated Fat: 96g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 62g | Trans Fat: 6g | Cholesterol: 925mg | Sodium: 6143mg | Potassium: 586mg | Fiber: 6g | Sugar: 485g | Vitamin A: 5116IU | Vitamin C: 2mg | Calcium: 370mg | Iron: 5mg