Pumpkin Muffins

• Ingredients
• 2 Eggs
• 1/2 tsp Salt
• 1/2 tsp Vanilla
• 1/2 Baking Soda
• 1/3 Cup Olive Oil
• 1 Cup of Sugar
• 1 Cup of Canned Pumpkin Puree
• 2 Cups of Fresh Milled Einkorn Flour
• 1/4 Cup of Water

I used Einkorn Flour and these came out so moist. Mix dry ingredients together and mix the wet ingredients in a separate bowl. Add wet ingredients to the dry. Do NOT over stir the batter. Einkorn flour is finicky. If your batter is not wet enough then add a tbsp of water at a time. Or if it’s too wet, then add a few tbsp of flour at a time. Fresh Milled Flour is very picky, and the humidity level, environment, and weather can all affect how the flour will behave. There is a science to cooking with FMF, but once you understand how it performs, the reward is great.

**This can be made with or without cinnamon or vanilla. It still comes out moist and perfect**

Instructions

Preheat oven to 350 degrees

Silicone cups or paper cups.

Bake at 18-25 minutes  or until the tops spring back.