Plus a Tutorial for Homemade Pumpkin Puree!
The weather is finally cooling down here in Michigan and fall is in the air. This is my absolute favorite time of year. It’s time to break out the sweaters and boots, have bonfires, harvest the last vegetables from the garden, and enjoy the changing leaves and beautiful scenery.
These Pumpkin Einkorn Muffins are the perfect recipe for welcoming the fall season.
Homemade Pumpkin Puree
Pumpkin is a very versatile vegetable and I love to store it for use throughout the year. I have found that the easiest way to preserve pumpkin is to puree and freeze it. I had planned on putting up a large quantity this year but much to my great disappointment the pumpkins plants in our garden were annihilated by squash bugs. I was literally devastated for a full week straight about those pumpkins. So instead, I picked up a few pumpkins from a local pumpkin patch, broke out my Instant Pot and blender, and froze a couple bags full.
Follow this step by step method to make your own pumpkin puree using an Instant Pot.
1. Cut a small pie pumpkin in half and scrape out the seeds.
2. Place the wire rack inside the Instant Pot and place the two halves, rind side down, on the rack.
3. Pour in one cup of water. Just make sure the water lines the bottom of the pot and doesn’t get caught inside the pumpkin.
4. Press the Manual button and increase the time to 10 minutes. You may need to increase the cook time by a few minutes if you are using a larger pumpkin. Allow the pot to naturally release for 10 minutes once the cooking period is complete before doing the quick release.
5. Allow the pumpkin to cool for a few minutes and then scoop all the pumpkin out into a blender. You may need to add a small amount of water at this point. Blend until the pumpkin is a smooth puree.
6. You can use the puree immediately, store it in the fridge for up to a week, or place in freezer bags to pull out for later use.
Pumpkin and Einkorn: A Delicious Combination
Pumpkin is the trademark flavor of fall and is one of my favorite vegetables to cook with during this season. It is amazing in pancakes, soups, pies, and breads but my personal favorite is pumpkin muffins. I have baked many variations of pumpkin muffins but I really think that this Pumpkin Einkorn Muffin recipe is the winner. I am fairly new to baking with einkorn flour but this recipe is very easy to follow. I adapted it from this recipe from Naturally Loriel. This is the brand of flour I used. If you are an einkorn newbie like me, check out Becca’s post to learn all about einkorn flour and its benefits.
Pumpkin Einkorn Muffins
Makes 24 muffins
- 3 1/2 cups einkorn flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1 tsp salt
- 1/3 cup raw honey
- 3/4 cup coconut sugar
- 1 cup coconut oil melted
- 2/3 cup coconut milk
- 2 cups pumpkin puree I used my homemade version but canned pumpkin puree would work just as well
- 4 eggs
Preheat the oven to 350 degrees and grease a muffin tin with coconut oil.
Mix together coconut sugar, honey,eggs, coconut oil, coconut milk, and pumpkin puree in a stand mixer or using a hand mixer.
Sift together einkorn flour, baking soda, salt, and spices. Slow stir the dry ingredients in with the wet ingredients. Mix until just combined.
Fill the prepared muffin tins 2/3 full with batter.
Bake for 30 minutes or until a toothpick in the center of the muffins comes out clean. Allow to cool for 5-10 minutes before removing from muffin tin.
I chose to use my mini muffin pan for this recipe so I actually ended up with 48 small muffins. I find that is so convenient to make large quantities of homemade snacks so they are right on hand whenever we need them. We snacked on them all week and even had them with breakfast a couple of days. They were definitely a hit at my house and I know you will love them too!