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!