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
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!