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Einkorn Pumpkin Spice Muffins

These muffins freeze great in an airtight container. They make a great on-the-go breakfast and never last long in our home.
Cuisine: Traditional Recipes
Servings: 18 full size muffins
Calories: 268kcal
Author: Tara Wright



  • Preheat your oven to 325 degrees and prepare your muffin tins by lightly greasing them with coconut oil.
  • In a large mixing bowl, combine pumpkin, mashed banana, molasses, coconut oil, vanilla and almond extract. Using your mixer, mix for 2 minutes until all ingredients are combined.
  • Add in seasonings, optional candied ginger and eggs and mix until combined.
  • In a separate mixing bowl, combine baking soda, baking powder, oatmeal, flour, hemp seed and coconut (and any other mix-ins). Mix until combined.
  • It is important not to over-mix muffins. Do not use your mixer for this last part.
  • By hand, stir in the dry ingredients into the wet ingredients until just combined. You should still be able to see that some of the flour isn't mixed in. Resist the urge to over mix.
  • Drop batter into muffin tins, filling to 2/3 full.
  • Bake at 325 for 20-30 minutes. Baking time varies by oven. Muffins are done when a toothpick comes out of the center clean.
  • Cool and enjoy!


Notes: You can use any chopped nut as a substitute for hemp seed and/or coconut. You can also add 1 cup of raisins if you like a sweeter muffin. The candied ginger is optional and something we like to add for a burst of flavor.


Calories: 268kcal | Carbohydrates: 33g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 47mg | Sodium: 137mg | Potassium: 335mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1950IU | Vitamin C: 4.1mg | Calcium: 210mg | Iron: 3.1mg