Pumpkin Muffins
healthierhomemade.co
January 22, 2025
super easy
Pumpkin Muffins
Servings: 15
Ingredients
- 2 1/2 cup Einkorn flour
- 1 tsp Pink himalayan salt
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 1/2 tsp Pumpkin pie spice
- 1 1/2 cup Pureed pumpkin
- 2 Egg
- 1/2 cup extra virgin olive oil
- 3/4 cup Maple syrup
Frosting
- 8 oz Cream cheese
- 1/2 cup Organic cane sugar
- 1 tsp Vanilla
Instructions
- Preheat an oven to 350f.
- In a bowl, combine 3 cups of einkorn flour, 1 tsp. salt, 1 tsp. baking powder, 1 tsp. baking soda and 1 1/2 tsp. pumpkin pie spice.
- In another bowl combine 1 1/2 cup of pumpkin, 2 eggs, 1/2 cup of butter and 3/4 cup of maple syrup. Beat together on medium low for 1 minute.
- Start adding the dry mixture to the wet mixture 1 cup at a time. Blend together between additions.
- Line 15 muffin tins with liners.
- Scoop into each tin until 3/4 filled.
- Place into the oven and bake for 18 minutes-21 minutes until cooked through.
- Let the muffins cool. Use a cylinder shaped tool to cut the middle out. I find an apple corer works well.
- In a bowl with a mixer on medium combine 8 oz. cream cheese, 1/2 cup organic cane sugar and 1 tsp. vanilla.
- Put the cream cheese mixture into a plastic baggy and cut the corner off.
- Pipe the cream cheese mixture into the space you just cut out in the muffins.
- Place in the refrigerator for 1 hour before serving.
Notes
Storage
- To store, place in a sealed container in the refrigerator up to 5 days
FREEZE
- Place muffins on a baking sheet. Place in the freezer for 2 hours. Place the muffins in a freezer safe ziploc up to 1 month.
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