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Pumpkin-Muffins-with-Fresh-Milled-Flour-Recipe

Pumpkin Muffins with Fresh Milled Flour

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These Pumpkin Muffins with Fresh Milled Flour are moist and flavorful, featuring pumpkin puree and warm spices. Perfect for a quick breakfast or a tasty snack, they are simple to make and irresistible!

  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 2 cups freshly milled soft white wheat flour (229g)
  • 1 teaspoon baking soda (6g)
  • 1/2 teaspoon baking powder (2g)
  • 1/2 teaspoon salt (3g)
  • 1 1/2 teaspoons pumpkin pie spice (3g)
  • 1/3 cup vegetable oil (67 g)
  • 1/4 cup butter melted and slightly cooled
  • 2 large eggs
  • 1 cup pumpkin puree (224g)
  • 1/4 cup whole milk (60g)
  • 3/4 cup granulated sugar (178g)
  • 1/4 cup brown sugar, packed (51g)
  • 1 teaspoon vanilla extract (5g)
  • 2 tablespoons granulated sugar (29g)
  • 1/2 teaspoon ground cinnamon (2g)

Instructions

  1. Preheat the oven to 375°F and line a 12-cup muffin pan with liners.
  2. In a medium bowl, combine the freshly milled soft white wheat flour, baking soda, baking powder, salt, and pumpkin pie spice; whisk until incorporated.
  3. In a large bowl, whisk together the vegetable oil, melted butter, eggs, pumpkin puree, milk, granulated sugar, brown sugar, and vanilla until well combined.
  4. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
  5. Allow the batter to rest for 10–15 minutes to let the flour hydrate.
  6. In a separate small bowl, mix the granulated sugar and ground cinnamon for topping.
  7. Distribute the batter evenly among the 12 muffin cups and sprinkle the cinnamon sugar on top of each muffin.
  8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let the muffins cool in the pan for 5 minutes, then move them to a cooling rack.

Last Step:

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Notes

Make sure the butter is slightly cooled before adding to the wet ingredients to avoid cooking the eggs.
For added flavor, you can include chopped nuts or chocolate chips in the batter.
These muffins freeze well; store in an airtight container for up to 3 months.

  • Author: Marry
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: muffins
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 210
  • Sugar: 12g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Find it online: https://www.deliciousrecipesblog.com/pumpkin-muffins-with-fresh-milled-flour/