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Einkorn Pumpkin Muffins Recipe

Einkorn Pumpkin Muffins Recipe

what you'll need
  

  • 3 1/2 cups all-purpose einkorn flour 15.75 oz
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 1/2 tsp salt
  • 1/2 tsp baking powder
  • 15 oz can pumpkin purée
  • 3/4 cup unsalted butter melted, 1 ½ sticks
  • 2/3 cup water warm
  • 3 large eggs plus 1 egg white
  • 2 cups granulated sugar
  • 1/2 cup pecans chopped

Maple Glaze

  • 1/2 cup powdered sugar
  • 2 Tbsp maple syrup
  • 2 tsp milk
  • 1/4 tsp lemon juice
  • 1/4 tsp lemon juice

let's do it
 

  • 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!

One Last Thing

Not a fan of pecans? They’re easily swapped with your preferred variety, or skip them altogether!
Tried this recipe?Mention @EverydayDishes or tag #MyEverydayDish!