Preparation Time: 30 minutes
- 1/2 cup palm shortening
- 1/2 coconut oil
- 1 1/2 cups maple syrup
- 4 eggs
- 2 cups pumpkin puree
- 3 1/2 cups Einkorn flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon nutmeg
- 1/3 cup strong black coffee, cooled
- optional: 1 cup chopped walnuts
Preheat oven to 375 degrees ÂºF.
In a mixer, cream together the palm oil shortening, coconut oil and maple syrup. Add eggs and pumpkin. Blend together well.
In a separate bowl, mix together all dry ingredients.
Starting and ending with the flour mixture, alternate adding the flour mixture and the coffee to the pumpkin mixture until thoroughly combined with the pumpkin mixture. The batter will be thick and fluffy, like a heavy whipped cream.
If desired, stir in the chopped walnuts.
Grease muffin tins with palm oil shortening. Fill the muffin tins 2/3 full. Bake for 25 minutes or until tops are springy.
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