Go Back
+ servings
Pumpkin Chocolate Chip Einkorn Muffins | Anita's Organic Mill
This particular recipe is made with our beautiful ancient grain elder statesman, Einkorn Flour. Einkorn is quite a soft grain so lends itself really well to most baking applications. Here we have combined Einkorn Flour with seasonal pumpkin puree to create a moist, delicious muffin and no one would ever know it was made with 100% whole grain flour. Well – there’s always one who might!
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 12 muffins


  • 3/4 cup Pumpkin puree
  • 1 cup Non-dairy or regular milk
  • 1/2 cup Sunflower oil
  • 1 tsp Apple cider vinegar
  • 3/4 cup Anita's Organic Cane Sugar
  • 2 tsp Vanilla extract
  • 3/4 cup Anita's Organic Chocolate Chips
  • 2 cups Anita's Organic Einkorn Flour
  • 1 tsp Pumpkin pie spice
  • 3 tsp Baking powder
  • 1/4 tsp Salt


  • Preheat the oven to 350˚F and line a muffin tin with 12 paper liners. Set aside.
  • In a large bowl, mix together the pumpkin puree, milk, oil and apple cider vinegar.
  • Add the sugar, vanilla extract, chocolate chips and mix well.
  • In a medium size bowl sift the flour, baking powder, and pumpkin spice. Add the salt and mix well.
  • Add the flour mixture, half a cup at a time, to the wet mixture. Gently mixing until all the flour is fully incorporated.
  • Using a ¼ cup measure, scoop out the batter and drop into the paper liners. Bake in the center of the oven for 25 to 30 minutes. Test with a wooden skewer to make sure the muffins are fully cooked in the center. If not just put back in the oven in 5-minute increments until cooked all the way through.
  • Remove from the oven when done and allow to cool for about 15 minutes in the tray. When cooler, remove from the tray and place on a wire rack to cool fully.