Delicious einkorn pumpkin muffins!

Einkorn Pumpkin Muffins aren’t just for Fall, but because we’re currently in this season we’re going to embrace them with an open heart and arms, and stomach of course.

This is one of my new favorite muffin recipes because of a few things:

  • They’re easy to make
  • They’re made with our new Vanilla Coconut Sugar which gives it an AMAZING depth of taste
  • They’re spiced with our Pumpkin Spice Seasoning which also gives it an incredible taste
  • They come out soft and fluffy, and rise beautifully

If you’re feeling extra spunky, you can even add a streusel top to it – although they are so good they really don’t need anything extra.

Since this recipe makes quite a few muffins, I really like to freeze half of them so I can pull them out later on as a quick snack for myself or for my son. They typically defrost perfectly by the time he has his snack time in school. He’s pretty picky and I haven’t heard him once complain that the muffins weren’t defrosted enough.

To freeze I recommend placing completely cooled Einkorn Pumpkin Muffins on a tray and placing them in the freezer for 2 hours. Once the two hours is up (and I highly recommend setting a timer on your phone), place the frozen muffins in a freezer-safe container and write the date on them. Doing the additional step of freezing them separately beforehand, prevents them from sticking together and getting serious freezer burn. I would say they stay good for 1-3 months in the freezer.

Spiced Vanilla Sugar Einkorn Pumpkin Muffins

Lovely flavors with these einkorn pumpkin muffins

Yield: 24 muffins

Ingredients:

Directions:
Heat oven to 350 degrees. Place paper baking cups in each of the 24 regular size muffin cups.
In a large bowl mix together einkorn flour, baking soda, salt, and Pumpkin Spice.
In a medium bowl, stir together Vanilla Coconut Sugar, refined coconut oil, water, and eggs with a whisk. With a wooden spoon, stir in pumpkin puree to the sugar mixture. Add pumpkin/sugar mixture to the flour mixture, stirring until just moistened. Divide batter evenly among the muffin cups.
Bake for 25 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove to cooling racks.
Slather with softened butter or Spiced Cashew Butter.
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