einkorn pumpkin muffins sweetened with maple syrup
This wholesome pumpkin muffin recipe is the perfect combination of warm and cozy!
I love this recipe because they are simple to make, kid-friendly, and they make my kitchen smell delicious! I also love to bake with fruit and vegetables that are in season and pumpkin is a true fall favorite. Baking with pumpkin adds a little extra protein, fat, fiber and healthy carbs to a treat. My only complaint? They disappear too fast!
Why you will love them:
These maple pumpkin muffins are the perfect little treats—just sweet enough for an afternoon pick-me-up and nourishing enough for a quick, wholesome breakfast! With a boost of healthy fats, they’ll keep your little ones happily full and energized. And because they’re made with einkorn flour, they’re extra gentle on tiny tummies too! Curious about the magic of baking with einkorn? Read on to learn more about its wonderful benefits here.
tips:
Let the melted butter cool down a bit before mixing it with the other wet ingredients so that it doesn’t turn into scrambled eggs!
tools you may need:
large mixing bowl
medium bowl
muffin tin - I like my stainless steel one but anyone will work!
parchment muffin holders - I like these (you can butter the tin also)
for the muffins:
pumpkin puree
coconut oil or organic unsalted butter
eggs
vanilla extract
whole milk or alternative milk
cinnamon, cloves, ginger, nutmeg
tips:
Let the melted butter cool down a bit before mixing it with the other wet ingredients so that it doesn’t turn into scrambled eggs!
You may want to sift the einkorn flour so it isn’t lumpy.
You can also substitute raw honey for the maple syrup.
Enjoy this fall pumpkin muffin recipe with honey-sweetened vanilla ice cream!
Einkorn Pumpkin Muffins Sweetened with Maple Syrup
Ingredients
Instructions
- Preheat the Oven: Start by preheating your oven to 350ºF (175ºC). Line your muffin tin with parchment muffin cups or generously butter each cup to ensure your muffins release easily.
- Mix the Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Give it a quick whisk to ensure all the spices and leavening agents are evenly distributed.
- Combine Wet Ingredients: In a separate, medium-sized bowl, whisk together the pumpkin puree, eggs, maple syrup, melted butter, vanilla extract, and milk until everything is smooth and well blended.
- Bring It All Together: Pour the wet ingredients into the dry mixture. Gently whisk until you have a smooth, lump-free batter. A hand mixer can be used if you want an extra-smooth texture, but a good whisk works just as well.
- Scoop and Bake: Spoon the batter evenly into the muffin tins, filling each cup about ⅔ full. Bake for around 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Let the muffins cool on a rack for a few minutes before enjoying. They’re delicious warm or at room temperature, and they store well for a few days in an airtight container.