Einkorn Pumpkin Chocolate Chip Muffins
Pumpkin is one of my favorite frugal foods. At a quality local farm, you should be able to find pie pumpkins or butternut squash for less than $2 each. When roasted and made into puree, depending on the size, it should yield around 2-4 cups of pumpkin, which can easily be frozen for future use. If cured properly, they should last most of autumn and winter in a cool place, like a drafty basement or a root cellar. Not only that, but pumpkin is a great way to bulk up your autumn and winter meals. Pumpkin puree can be added in soups, casseroles, and in baked goods. Pumpkin is particularly great for baking because it can replace eggs and oil. In times of scarcity, this is good knowledge to have.
While I am all for eggs and good quality butter, the reason why this muffin recipe is so great is because it’s cost-effective and has minimal ingredients. Not to mention super easy to make, and egg-allergy friendly.
These muffins are made with natural sweeteners, so they are healthy enough to eat for breakfast but delicious enough to enjoy as a dessert too. I have provided two different ways of making these muffins— either with einkorn flour or with oat flour for a gluten free version.
What you need:
2 cups of organic einkorn flour* OR oat flour if gluten free**
2 1/2 teaspoons of non-GMO aluminum-free baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of sea salt
1/4 cup of organic coconut sugar
1/4 cup of organic maple syrup
1/2 cup of organic pumpkin puree (not pumpkin pie filling- plain pumpkin for this recipe!)
1/4-1/2 teaspoon of pumpkin pie spice
1 teaspoon of organic vanilla extract
1/2 cup of organic whole milk
Mini chocolate chips
Unbleached muffin liners
*When baking something that isn’t traditionally fermented like sourdough, I like to use einkorn flour rather than white flour. Einkorn is an ancient grain and the only flour that hasn’t been hybridized, so it’s full of many health benefits and the flavor is rich.
**To make this recipe gluten-free, simply replace the einkorn flour with the same amount of oat flour. To make your own oat flour, simply blend oats in a high speed blender or food processor until a fine flour is formed.
To learn more about why I use the ingredients I do, check out my ebook Traditional Eating here!
STEP 1:
Begin by preheating your oven to 375°F. In large mixing bowl, combine the flour, baking powder, baking soda, sea salt, and coconut sugar.
STEP 2:
In a separate bowl, combine the maple syrup, pumpkin puree, pumpkin pie spice, vanilla, and milk.
STEP 3:
Fold the dry into the wet, mixing just until combined. Then, gently fold in your preferred amount of chocolate chips.
STEP 4:
Line a muffin tray with unbleached liners and fill each with the dough until they are about 3/4 of the way full.
STEP 5:
Bake on 375°F for about 15-20 minutes, or until a toothpick comes out clean. Everyone’s oven and altitude is different so I always recommend starting with less time on the timer, check on the muffins, and give them more time if needed after that.
STEP 6:
Let the muffins cool in the muffin pan for about 5 minutes before moving to a cooling rack to cool completely.
STEP 7:
Store in an airtight container for a day or two in the pantry or in the fridge for up to a week (but they will be gone long before then)
Enjoy!
For more seasonal recipes like this one…
Harvest and Home is a collection of recipes for autumn and winter. Warming, nourishing, and traditional— this ebook is like taking a look at Kaetlyn’s personal recipe box.
In 40+ pages, Kaetlyn shares recipes and food ideas that celebrate harvest and home. This ebook will equip you to eat seasonally in autumn and winter with various recipes such as: Craisin Sourdough Loaf, Butternut Sage Soup, Pumpkin French Toast, Harvest Salsa, Sourdough Sausage Stuffing, and more! Collected, created, tweaked, passed down— these are now yours to make and master. Let us return to real food and true nourishment together this season.
