Disclaimer:  This recipe is used with WHOLE WHEAT Einkorn flour. It is not the same as regular, all purpose, or regular wheat flour. Please note this recipe most likely will not work with other flours. Be sure your label says whole wheat Einkorn Flour. Use freshly milled Einkorn Wheat Berries if preferred. 

** Be sure To read Disclaimer at the top! This is NOT for all flours. Einkorn is very different.

Einkorn Whole Wheat Pumpkin Doughnuts

1 cup (98 grams) Whole Wheat Einkorn Flour/ or Berries Milled

2 eggs

2 TBS Maple Syrup

1 tsp Baking Powder

1 Tsp Vanilla Extract

3/4 cup Pumpkin Pie Mix

ICING

1/2 tsp milk

3/4 cup (SIFTED) Powdered Sugar

1/4 Cup Maple Syrup

2 TBS Unsalted Butter (Room Temp)

DIRECTIONS

Preheat the oven to 350°. Grease your doughnut pans. Measure the flour out in a small bowl. Then add Baking Powder in with flour. Whisk the 2 eggs in a medium bowl and then add the Maple syrup, Vanilla Extract, and Pumpkin Pie mix. Mix these wet ingredients WELL. Now mix in the Flour and Baking powder. Make sure to do this by hand and don’t overly mix since einkorn is delicate.

Fill your doughnut pans 3/4 full. Put them in the oven for 18-20 minutes.

While they are in the oven, make your icing. Add everything to the mixer or mix by hand. When the doughnuts are done & cooled, dip them into the icing.

These doughnuts are so fast in the morning to whip up if needed, we love them!

Trouble figuring out Regular Flour ratio to Einkorn?

Click here to get my FREE Einkorn Conversion Cheat Sheet!