Fresh-Milled Einkorn & Spelt Pumpkin Muffins

Ingredients

Dry Ingredients

Whisk these together first

• 120g (1 cup + 2 tbsp) fresh-milled spelt flour
• 120g (1 cup + 1 tbsp) fresh-milled einkorn flour
• 9g (2 tsp) baking powder
• 2.5g (½ tsp) baking soda
• 4.5g (¾ tsp) fine sea salt
• 5g (2 tsp) ground cinnamon
• 2g (1 tsp) ground ginger
• 1g (¼ tsp) ground nutmeg
• 0.5g (⅛ tsp) ground cloves

Wet Ingredients

• 245g (1 cup) pure pumpkin purée
• 150g (¾ cup) light brown sugar, packed
• 60g (3 tbsp) pure maple syrup
• 100g (2 large) large eggs, room temperature
• 80g (5½ tbsp) unsalted butter, melted and cooled
• 60g (¼ cup) whole milk
• 5g (1 tsp) vanilla extract

Cream Cheese Filling

• 115g (4 oz (½ cup)) cream cheese, softened
• 30g (¼ cup) powdered sugar
• 2g (½ tsp) vanilla extract

Topping

• 30g (¼ cup) raw pepitas, chopped
• 15g (1 tbsp) turbinado sugar

Total flour: 240g

Pro tip: Use plain pumpkin purée, not pumpkin pie filling. Pie filling is pre-sweetened and spiced, and it throws the recipe off.

Equipment

Method

Mill the Flour

Mill both grains and let the flour cool.

1. Mill and cool. Mill about 122g spelt berries and 122g einkorn berries on a medium-fine setting. Let the flour cool for 10 to 15 minutes, then weigh it. Heat the oven to 400°F (205°C) with the rack in the middle.

Tip: Line a 12-cup muffin tin with paper liners while the flour cools.

Mix the Batter

Mix gently, then let the batter rest.

1. Whisk the dry ingredients. In a large bowl, whisk the spelt flour, einkorn flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
2. Whisk the wet ingredients. In a second bowl, whisk the pumpkin, brown sugar, maple syrup, eggs, cooled butter, milk, and vanilla until smooth.
3. Fold and rest. Pour the wet into the dry and fold with a spatula until just combined. A few small streaks are fine. Muffin batter doesn't need gluten, so stop early. Let the batter rest for 15 minutes. It will thicken as the bran drinks.

Wait: PT15M

Tip: The rest is what keeps fresh-milled muffins from baking up gritty.

Fill the Muffin Tin

Batter, filling, batter.

1. Mix the filling. Beat the cream cheese, powdered sugar, and vanilla until smooth.
2. Layer the muffins. Put about 2 tablespoons (40g) of batter in each liner. Add a heaping teaspoon of filling to the center of each. Cover with another 2 tablespoons (40g) of batter so the filling is sealed in.
3. Add the topping. Mix the pepitas and turbinado sugar and sprinkle over the muffins.

Tip: A level #16 cookie scoop (about 1/4 cup) gives you equal muffins.

Bake and Cool

A hot start builds the dome, then a lower heat cooks the center.

1. Bake hot, then lower. Bake at 400°F (205°C) for 7 minutes. Without opening the door, lower the oven to 350°F (175°C) and bake 12 to 15 minutes more. A toothpick in the cake (not the filling) should come out clean.
2. Cool. Cool the muffins in the tin for 5 minutes, then move to a rack. Serve warm or at room temperature.

Tip: Small bits of toasted pepita on top brown quickly. If they darken early, tent with foil.

Bake the Muffins

A short blast at 400°F builds the dome, then 350°F bakes the center through.

Oven: 205°C / 400°F. Internal temperature when done: 93°C / 200°F.

Standard Oven (Recommended) (recommended)

Middle rack, 12-cup muffin tin

Equipment: 12-cup muffin tin, paper liners

1. Preheat. Heat the oven to 400°F (205°C).
2. Bake hot. Bake 7 minutes.
3. Lower and finish. Lower to 350°F (175°C) and bake 12 to 15 minutes more.
4. Cool. Rest 5 minutes in the tin, then cool on a rack.

Note: Test the cake part, not the cream cheese center. The filling stays soft and that's how it should be.

Storage

• Room temperature: Up to 2 hours with the cream cheese filling
• Refrigerated: Up to 4 days in an airtight container
• Frozen: Up to 2 months, wrapped individually
• Refresh: Thaw overnight in the fridge, then warm at 325°F (165°C) for 8 to 10 minutes.

Cream cheese filling needs the fridge. Keep what you won't eat the same day cold.

Frequently Asked Questions

Why were my muffins tough or dense?

Overmixing is the usual cause. Fold until the flour disappears and stop. The 15-minute rest also helps, because soaked bran gives you a softer crumb.

Can I use store-bought whole grain flour?

Yes. Use the same weights of whole grain spelt and einkorn flour. The batter should be thick but scoopable. If it's very stiff after the rest, stir in a tablespoon of milk.

Can I skip the cream cheese filling?

Yes. Skip it and use 80g of batter per liner. Bake the same time, and start checking at 18 minutes.

Can I swap the spices for pumpkin pie spice?

Yes. Replace the cinnamon, ginger, nutmeg, and cloves with 1 tablespoon of pumpkin pie spice.

Why did my muffins sink in the middle?

Either the oven door opened too early or the baking powder is old. Test it by stirring a teaspoon into hot water. It should fizz hard.

Nutrition

Per serving (1 muffin): 260 calories, 36g carbohydrates, 6g protein, 11g fat, 3g fiber, 300mg sodium. Makes 12 servings.