Muffins seem to embody all that I love and look forward to about fall. Not just the idea of a warm, fluffy muffin fresh out of the oven… but also the feeling that is invoked when I imagine taking that first delicious bite.
Rain softly falling outside, the light crisp as it breaks through my windows. There is a slight chill in the air, but it’s still enjoyable. My favorite sweater keeps me warm as I curl up with a good book, a cup of hot tea, and of course… a muffin.
This morning when I opened the pantry, a can of organic pumpkin and a bag of chocolate chips beckoned to me… so of course, I answered the call and made these amazing pumpkin chocolate chip muffins!
First I had to come up with a recipe that worked with Einkorn flour, so I played around with it a little bit while my 6 month old rolled around on his mat and happily cooed in the adjoining room.
Proud mommy moment: He’s started saying “da… da…”. Oh man, if that doesn’t just melt your heart, I don’t know what could!
Anyway, back to cooking. 🙂
Most muffin recipes that I’ve seen recently call for yogurt of some sort. Since I found out 10 years ago that I have a severe (processed) dairy allergy, yogurt hasn’t really been something I get to use very often.
I know making it yourself isn’t all that difficult, but I just can’t seem to get it into my routine! If you have figured out how to make it part of your routine, share your wisdom with me!
So without yogurt as an option, I knew that I was going to have to come up with something else. Fortunately, Lisa from Retro Housewife Goes Green shared a fabulous Blueberry Muffin recipe with us a few weeks ago that inspired me!
Her recipe called for milk instead of yogurt… and I just happened to have 2 gallons of raw milk in my fridge!
So after a bit of tweaking and attempting different variations, I came up with a recipe that I know I’m going to use and love for many years! These muffins are fluffy and moist, while dense enough to satisfy. And perfect with a hot cup of spiced tea.
If you remember my pumpkin butter pull apart muffins from a few weeks back, these taste JUST like them, but with from-scratch ingredients! I love it!
- 4 Cups Einkorn Flour
- 2 Cups Raw Milk
- 3/4 Cup Butter (melted)
- 2 Eggs
- 1 small can (about 10-12oz) Pumpkin Puree
- 1 Cup Chocolate Chips
- 2/3 Cup Sugar
- 3 Tbsp Baking Powder
- 2 Tbsp Pumpkin Pie Spice
- 1 tsp Salt
- Splash of Homemade Vanilla
- Pre-heat oven to 400.
- Grease muffin tin.
- Add ingredients to mixing bowl and mix until well combined.
- Pour batter into tins (see notes).
- Bake for 28-30 minutes, or until golden brown.
- Allow to cool before removing them from pan!
- If you are using Einkorn flour, fill tins to the brim of each cavity.
- If you are using "regular" flour, fill tins 3/4 full.
- This recipe makes 12 jumbo muffins or 24 regular muffins.
What’s your go-to muffin for a crisp fall morning? This is a new favorite of mine!