Home Cooked Recipes

Simple, nourishing, and just sweet enough—these muffins are a celebration of fall flavors with a wholesome twist. Made with einkorn and coconut flour, gently sweetened with dried honey, and studded with creamy white chocolate chips, they’re the kind of treat that feels indulgent but grounded. Perfect for crisp mornings, lunchbox surprises, or sharing with someone you love.

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🧺 Ingredients

Dry

• 1⅔ cups einkorn flour (here’s the kind I use (https://amzn.to/46TKeQw )
• ⅔ cup coconut flour
• 1½ cups dried honey (here’s the kind I use https://amzn.to/46TKeQw )
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup white chocolate chips

Wet

• ½ cup milk, warmed
• ⅔ cup coconut oil
• 3 eggs
• 1 can (15 oz) pumpkin purée
• 1 tbsp vanilla extract
• 1 tbsp cinnamon

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🔪 Instructions

1. Preheat your oven to 350°F and line a muffin tin with parchment cups or lightly grease.
2. In a large bowl, whisk together all dry ingredients until evenly combined.
3. In a separate bowl, mix the wet ingredients until smooth.
4. Pour the wet mixture into the dry and stir gently until just combined—don’t overmix.
5. Spoon batter into muffin cups, filling each about ¾ full.
6. Bake for 20–25 minutes, or until a toothpick comes out clean and tops are lightly golden.
7. Let cool slightly before serving. Best enjoyed warm with a cup of tea or coffee.

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🍂 Notes & Variations

• Make it dairy-free: Swap milk for almond or oat milk.
• Add crunch: Top with chopped pecans or pumpkin seeds before baking.
• Storage: Keeps well in an airtight container for 3–4 days, or freeze for up to a month.

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💬 From My Kitchen to Yours

These muffins are a staple in my fall baking rotation—simple, nourishing, and just a little indulgent. I hope they bring warmth to your table the way they do to mine. Let me know how yours turn out, and feel free to share your own twist!

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