Pumpkin Muffins

I’ve definitely gone into Fall mode of baking and hanging out at home more than usual.

The boys love when I have something for them after school and these days there are always a few extra kids here before or after practice.

These pumpkin muffins are really good!

I changed Edie’s recipe a bit (I’m rebellious that way!) but you can find her original here.

3 cups of Einkorn flour *from Young Living! An ancient grain that is much better for us than traditional flour.

3/4 sugar (I use organic cane sugar)

3/4 light brown sugar

2 tsp pure vanilla

14oz can of pumpkin (not pie filling!)

1 tsp cinnamon 

4 eggs

2 sticks softened butter

1 tsp kosher salt

1/2 tsp baking powder

1 tsp  baking soda

1 bag of chips, I like Ghiradelli they are NOT genetically modified!

Makes 24-30 muffins

Bake at 400 degrees for 14-18 minutes (I baked mine 16).

Combine all the non-dry ingredients, add the dry and mix well. Add chips and scoop into the muffin pans. I buttered mine because I didn’t have the paper liners but either way works!