recipe Almond & Einkorn Pumpkin Muffins

Fall baking feels like a warm hug—especially when it’s filled with wholesome, chemical-free ingredients that support your health and come straight from local farms. These Almond & Einkorn Pumpkin Muffins are the perfect balance of cozy spices, nourishing flours, and natural sweetness. They make a wonderful breakfast, snack, or after-dinner treat for the whole family.

By using Einkorn Flour, one of the most ancient and easily digestible grains, alongside protein-rich almond flour, these muffins deliver both nutrition and flavor. Sweetened with Local Honey, they skip the refined sugars while still satisfying your sweet tooth. Plus, with farm-fresh Pasture Raised Eggs and creamy Yogurt, each bite is full of nourishing goodness.

Ingredients

• 1 cup Einkorn Flour
• 1/2 cup blanched almond flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 2 large Pasture Raised Eggs (or 3 for extra lift)
• 1/2 cup unsweetened applesauce
• 1/2 cup Yogurt
• 1/3 cup Local Honey (up to 1/2 cup for sweeter muffins)
• 1 cup pumpkin puree
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350 °F. Line or grease a 12-cup muffin tin.
2. In a medium bowl, whisk together all dry ingredients.
3. In a separate bowl, whisk together wet ingredients.
4. Gently combine wet and dry ingredients until just mixed (don’t overmix).
5. Divide batter evenly into muffin cups.
6. Bake 22–25 minutes, or until a toothpick comes out clean.
7. Let muffins cool for 10 minutes before serving.

Nutrition (per muffin)

~150 cal • 5 g protein • 20 g carbs • 6 g fat

Wholesome, delicious, and better for you—these muffins are proof that locally sourced, chemical-free ingredients make all the difference.

✨ A special thank you to Erin Utz, a Kakadoodle customer and Dietitian Nutritionist, for inspiring us with nourishing recipes like this one. Follow her for more health-forward inspiration at @ErinUtz_RD.