Fresh Milled Pumpkin Muffins
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Fall is here, and what better way to enjoy the season of crisp leaves and all things pumpkin spice the with healthy, homemade baked goods. These fresh milled pumpkin muffins are perfectly spiced and sweet, moist and the best recipe for your fall baking!
I don’t know about you, but I look forward to fall every year, especially all the yummy baked goods! There’s just something about the smell of spices like cinnamon, nutmeg and cloves floating through the farmhouse on a crisp October morning that brings me a whole lot of joy!
The only thing better than a from scratch fall treat is knowing that it’s not only delicious, but healthy too. This recipe delivers both flavor and nutrition.
These fresh milled pumpkin muffins are sweet, spicy and the perfect healthy sweater weather breakfast for your crew! I just know you will love them!
Why You Will Love These Fresh Milled Pumpkin Muffins
Comforting – There’s nothing that brings the coziness than biting into a fresh, warm pumpkin muffin on a crisp fall day.
Simple – We only use from scratch pantry staples in our recipes around here, so you can bet these muffins are simple and easy to make.
Healthy – Fresh milled flour is loaded with nutrients, making these muffins not only delicious but healthy too.
Health Benefits of Fresh Milled Flour Pumpkin Muffins
Fresh milled flour is a nutritional powerhouse and has many health benefits. Incorporating it into your daily baking is a great way to sneak nutrients into your family, all while they enjoy your delicious baked goods!
Some of these health benefits may include:
- Much of our needed dietary fiber
- Essential A, B and E vitamins
- Necessary minerals like Magnesium, Phosphorus, Cobalt, Zinc and Iron
- Unsaturated fats naturally present in the germ
- Antioxidants and enzymes beneficial to overall health
Where to buy wheat berries
You can purchase wheat berries at a variety of places, however my favorite is through Azure Standard. Azure offers their wheat berries in bulk, which saves you money and keeps you stocked for all your baking needs!
Azure offers many different varieties of wheat berries including…
Ingredients
Pumkin puree
Sugar
Molasses
Eggs
Butter
Vanilla
Soft white wheat berries
Pumpkin pie spice
Baking powder
Salt
Tools You Will Need
Grain Mill – I have the NutriMill Harvest and absolutely love it!
Mixing bowl
Muffin Pan
How to Make This Fresh Milled Pumpkin Muffin Recipe
Step 1 – Preheat your oven to 350°F. In a bowl, combine pumpkin puree (15 oz, 425 g), sugar (1 cup, 200 g), molasses (1 tbsp, 20 g), 2 eggs, vanilla (2 tsp) and melted butter (1/2 cup, 113 g). Mix well until all ingredients are combined.
Step 2 – Place your bowl with the wet ingredients below your grain mill and finely grind your soft white wheat berries (230 g) straight into the wet ingredients. Add in baking powder (1 tbsp), salt (1/2 tsp) and pumpkin pie spice (1 tsp). Mix until dry ingredients are just incorporated. Avoid over mixing.
Step 3 – To a greased muffin pan, add about 1/3 cup batter to each muffin tin. You can go back and add any remaining batter to the tins but this ensures there is enough to fill all 12 tins.
Step 4 – Bake muffins for 23-25 minutes. If you are unsure whether they are done, insert a toothpick and it should come out clean. You can also test the internal temperature which will be 200°F when they are done baking.
Step 5 – Allow your muffins to cool and enjoy your delicious fall breakfast!
For a visual, check out these step by step images!
Combine wet ingredients (pumpkin, sugar, molasses, eggs, vanilla and butter) in a bowl.
Mill soft white wheat into bowl with wet ingredients. Add in salt, baking powder and pumpkin pie spice.
Mix until just combined. Avoid over mixing.
Fill greased muffin pan with batter.
Bake at 350°F for 23-25 minutes.
Serve warm and enjoy!
Tips for making the best fresh milled pumpkin spice muffins
Substitutions
Molasses – If you do not have molasses, substitute the 1 cup sugar for 1/2 cup sugar and 3/4 cup brown sugar.
Butter – You can use any neutral oil like avocado or coconut oil.
Soft white wheat – Any soft wheat works well including spelt. Avoid using hard wheat varieties.
FAQ
Fresh Milled Pumpkin Muffins
Equipment
- Grain Mill
- Mixing bowl
- Muffin Pan
Ingredients
- 15 oz pumpkin puree 425 g
- 1 cup sugar 200 g
- 1 tbsp molasses 20 g
- 2 eggs
- 2 tsp vanilla
- 1/2 cup melted butter 113 g
- 230 g soft white wheat
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
Instructions
- Preheat your oven to 350°F. In a bowl, combine pumpkin puree (15 oz, 425 g), sugar (1 cup, 200 g), molasses (1 tbsp, 20 g), 2 eggs, vanilla (2 tsp) and melted butter (1/2 cup, 113 g). Mix well until all ingredients are combined.
- Place your bowl with the wet ingredients below your grain mill and finely grind your soft white wheat berries (230 g) straight into the wet ingredients. Add in baking powder (1 tbsp), salt (1/2 tsp) and pumpkin pie spice (1 tsp). Mix until dry ingredients are just incorporated. Avoid over mixing.
- To a greased muffin pan, add about 1/3 cup batter to each muffin tin. You can go back and add any remaining batter to the tins but this ensures there is enough to fill all 12 tins.
- Bake muffins for 23-25 minutes. If you are unsure whether they are done, insert a toothpick and it should come out clean. You can also test the internal temperature which will be 200°F when they are done baking.
- Allow your muffins to cool and enjoy your delicious fall breakfast!
Notes
- Avoid over baking your muffins. You can be sure they are done by inserting a toothpick and making sure it comes out clean or checking the internal temp which should be 200°F.
Butter – You can use any neutral oil like avocado or coconut oil.
Soft white wheat – Any soft wheat works well including spelt. Avoid using hard wheat varieties.
Did you make these fresh milled pumpkin muffins?
If you tried this recipe, be sure to rate it and leave a comment below! Follow along with me on Pinterest for more delicious recipes, homemaking inspiration and more!
