Healthy Einkorn Pumpkin Muffins
I’m always searching for healthier ways to feed my family. If you are new here, Anthony and I have been on a gluten-free diet for the last several years. We aren’t celiac but have sensitivity. When I heard about Einkorn flour and how it was easier for most people with Gluten Sensitivity to digest, I knew I had to try it. ***If you have Celiac Disease, I do not recommend trying Einkron Flour. Einkorn is one of the only unhybridized wheat left in the world; compared to today's wheat, einkorn has more protein and vitamins. there is a lower number of chromosomes, it’s easier to digest.
Ingredients
3 Cups Einkorn flour (regular or whole grain)
2 Tablespoons of pumpkin spice
1/2 Teaspoon of baking powder
2 Teaspoons of baking soda
1/2 Teaspoon of sea salt
2 Cups of straight pumpkin pure
3/4 Cup maple syrup
1/2 cup of melted butter, melted coconut oil, OR Avacado Oil
2 eggs
Method
Preheat over to 375 degrees Fahrenheit and line two muffin tins.
Mix the flour, pumpkin spice, baking powder, baking soda, and sea salt.
Whisk together Pumpkin Puree, maple syrup, oil of choice, and two eggs in a separate bowl.
Slowly add the flour mixture to the pumpkin mixture and incorporate it with a spatula.
Divide into 24 muffin liners and bake for 25 - 30 minutes or until a toothpick comes out clean.
Optional Addins
1/2 cup chopped walnuts
1/2 cup dark chocolate chips
1/2 cup pecans
Our family has devoured these muffins, and I love that they are sweetened with maple syrup. I’ve made five batches since Thanksgiving. They freeze well if you aren’t able to eat 24 muffins within a few days. You can also reduce all the ingredients to half for 12 muffins.
If you give this recipe, I would love for you to leave a comment and tag me on your social media.
Megan, xo
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