Einkorn Naturally Leavened Pumpkin Chocolate Chip Muffins – Einkorn.com

Ingredients

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• 4 1/2 tablespoons Ground Flax seed (*Or 3 eggs)
• 1/2 cup Very hot tap water (Not if you're using eggs)
• 15 ounce Pumpkin
• 3 cups Sucanat or Rapadura
• 1 tablespoon Cinnamon
• 1 1/2 teaspoons Salt
• 3/4 cup Melted coconut oil
• 1 cup Pecans
• 1 tablespoon Vanilla
• 1/2 teaspoon clove
• 1/2 teaspoon Nutmeg
• 1 teaspoon Ginger
• 1 cup Apple Sauce
• 1 1/2 cups Sourdough Start
• 1 to 2 cups Chocolate Chips
• 7 cups Einkorn Flour Approximately
• 1/2 cup Warm Water
• 1 tablespoon Baking Soda
• 1 teaspoon Baking Powder (Possibly...see directions)
• Combine the flax and hot water in a mixing bowl and let gel (*If you are using eggs, wait until after step 4 to add the eggs to batter).
• Add pumpkin, sucanat, cinnamon, salt, coconut oil, vanilla, clove, nutmeg, and ginger and mix
• Mix in pecans, applesauce, sourdough start, chocolate chips, flour, and warm water.
• Leave on counter at room temperature for 4-8 hours (we like to mix up at night and bake in the morning) to let culture.
• Add baking soda (**If the temperature in the house was a little on the cool side and the consistency isn’t spongy, add baking powder)
• Bake in greased muffin tins or muffin cups at 375ºF for about 22 minutes (Makes about 4 dozen).