Einkorn Naturally Leavened Pumpkin Chocolate Chip Muffins

 

main muffin

I’m going to call these muffins a delicious accident. It wasn’t a complete accident. I wanted to make some banana muffins that I often do but I didn’t have any bananas. So, I decided on pumpkin chocolate chip. I just started kind of throwing in things from there. They turned out great! And I can tell you, they didn’t last long.

Check out this recipe! It’s perfect for breakfast or really anything you want.

For those of you who miss muffins in the morning, here is a great option that won’t be hard on your digestion. They’re made with einkorn which we know is easier on the digestive system than regular wheat. Even besides that, though, these yummy muffins are naturally leavened using a sourdough start. That’s what you call a win-win. The fermentation process begins breaking down the grains before we ever consume them. But don’t worry, if the start is used right when it’s ready, there won’t be any sourness in these muffins. Enjoy!

Einkorn Naturally Leavened Pumpkin Chocolate Chip Muffins
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Einkorn Naturally Leavened Pumpkin Chocolate Chip Muffins
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Ingredients
Servings:
Units:
Instructions
  1. Combine the flax and hot water in a mixing bowl and let gel (*If you are using eggs, wait until after step 4 to add the eggs to batter).
  2. Add pumpkinn, rapadura, cinnamon, salt, coconut oil, vanilla, clove, nutmeg, and ginger and mix.
  3. Mix in pecans, applesauce, sourdough start, chocolate chips, flour, and warm water.
  4. Leave on counter at room temperature for 4-8 hours (we like to mix up at night and bake in the morning) to let culture.
  5. Add baking soda (**If the temperature in the house was a little on the cool side and the consistency isn’t spongy, add baking powder)
  6. Bake in greased muffin tins or muffin cups at 375ºF for about 22 minutes (Makes about 4 dozen).
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