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Ingredients
Scale
- 1/2 cup butter, melted
- 1 (15-ounce) can pumpkin puree
- 2 large eggs
- 1 cup sugar
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose einkorn flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger powder
- 1/2 teaspoon salt
- 1/8 cup old-fashioned rolled oats, ground in the blender until fine
- 1/3 cup brown sugar
- 1/8 teaspoon cinnamon
- 2 tablespoons all-purpose einkorn flour
Instructions
- Preheat oven to 350°F and spray muffin tin with nonstick spray.
- Whisk together melted butter, pumpkin puree, eggs, sugar, and vanilla in a large bowl.
- Combine einkorn flour, baking soda, baking powder, spices, and salt in another bowl.
- Fold the pumpkin mixture into the dry ingredients until just combined.
- Let the batter sit for at least 20 minutes.
- Fill each muffin tin with about 1/4 cup of batter.
- Prepare the sugar crumb topping and sprinkle on muffins.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the muffins cool in the tin before transferring to a wire rack.
Notes
Letting the batter rest improves texture significantly.
Use fresh spices for the best flavor.
Check for doneness starting at the 25-minute mark.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg