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Einkorn Muffins - Grand Teton Ancient Grains
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Einkorn Naturally Leavened Pumpkin Chocolate Chip Muffins

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

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).