I’m going to call these Einkorn Naturally Leavened Pumpkin Chocolate Chip Muffins a delicious accident. It wasn’t a complete accident. I wanted to make some banana muffins, as 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 Flour which we know is easier on the digestive system than modern 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
Ingredients
- 4 1/12 Tbsp Ground Flax Seed or 3 eggs*
- 1/2 Cup Very hot cup of water Unless using eggs
- 15 Ounce Pumpkin
- 3 cups Sucanat or rapadura
- 1 Tbsp Cinnamon
- 1 1/2 Tsp Salt
- 3/4 cup Melted coconut oil
- 1 cup Pecans
- 1 Tbsp Vanilla
- 1/2 Tsp Clove
- 1/2 Tsp Nutmeg
- 1 Tsp Ginger
- 1 Cup Applesauce
- 1 1/2 cup Sourdough start
- 1 or 2 cup chocolate chips
- 7 cup Organic Whole Grain Einkorn Flour Approximately
- 1/2 cup warm water
- 1 Tbsp Baking soda
- 1 tsp Baking powder Possibly, see directions*
Instructions
- 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).
- Add pumpkinn, rapadura, cinnamon, salt, coconut oil, vanilla, clove, nutmeg, and ginger and mix.
- Mix in pecans, applesauce, sourdough start, chocolate chips, flour, and warm water.
- 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.
- 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)
- Bake in greased muffin tins or muffin cups at 375ºF for about 22 minutes (Makes about 4 dozen).
Please let us know how your Einkorn Naturally Leavened Pumpkin Chocolate Chip Muffins turned out and share your feedback with us in the comments below.
If you love this recipe then you might also want to try these other recipes:
- Einkorn Banana Bread with a Crumble Topping
- Organic Whole Grain Einkorn Coffee Cake
- Einkorn Lemon Blueberry Scones
Remember to share your Ancient Grains creations with us on social media using the hashtag #AncientGrainsRecipes and #GrandTetonAncientGrains. We can’t wait to see your culinary eye candy as you capture and share the beauty of your nutritious creations.
I think this is the very best muffin recipe ever!..and I’ve tried a few. I doubled the recipe because I had a 29 ounce can of pumpkin so there’s been a lot of baking going on today since I put the dough on to sour last night,
I milled the einkorn,2 cups of berries at a time in my BlendTec blender. It fine grinds the berries in about 30 seconds at “9” speed. The recipe called for 7 cups of flour but doubling the recipe I needed 14. I had in my mind that the recipe called for 6 cups of flour so I only measured out 12 cups of berries. With each 2 cups berries ground, I poured it in the big bowl and did not remeasure, but 2 cups of berries produced 3 1/4-3 1/2 cups of flour. I used all of the flour to equal about 21 cups of fresh ground flour, The measure of flour I went by on the recipe was the measuring the berries and not remeasuring once it was ground. I have never had batter like this today that was fluffy and airy and whipped up looking. I produced the most tender muffin I have ever eaten. I put in some fresh shelled Millican pecans and I forwent the chocolate chips the first time. I ended up sprinkling 6-8 chips on top of all the rest as it really made the muffins even more delicious. I’ve got lots of muffins in the freezer for when family comes for Thanksgiving-we’ll have for a quick and convenient breakfast. I dropped off a dozen to a son whos birthday is tomorrow, who traditionally gets pumpkin chocolate chip cheesecake for his special day( he said he and his wife are making one tonight. Npw he has a variation of the pumpkin chocolate chip birthday theme that hes enjoyed for 20 years. )Now I’m gonna go make the coffee cake recipe from this site for my husband to take to mens’ Bible study tonight. I put it’s batter on to sour last night as well.
We’re interested in trying your grains .
never tried them before.
we want to bake our own bake goods! and cereal.
where would you suggest we start?
John & Pam
Hi John and Pam, where you start kind of depends on your priorities. If you have trouble with gluten or digestive issues, I’d recommend einkorn. Einkorn is our favorite for many reasons, but it is difficult to work with if you’re not used to it. There are many helpful recipes out there now. Spelt is going to behave the most like modern wheat, so I use that when I don’t want to think about adapting a recipe.