Ingredients
Equipment
Method
- 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.