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!