Einkorn Naturally Leavened Pumpkin Chocolate Chip Muffins

Einkorn Muffins - Grand Teton Ancient Grains


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

Course: Breakfast, Dessert
Keyword: Chocolate Chip, Einkorn, Muffins, Pumpkin


  • 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*


  • 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:


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.


2 thoughts on “Einkorn Naturally Leavened Pumpkin Chocolate Chip Muffins”

  1. 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

    1. Grand Teton Ancient Grains

      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.

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