Pumpkin Cupcakes with Fresh Milled Flour
These Pumpkin Cupcakes with Fresh Milled Flour are soft, moist, and topped with a pumpkin spice cream cheese frosting. If you’ve been looking for a fall dessert to make with freshly milled flour, you have to try these!
Are you looking for more Freshly Milled Flour Recipes? Try our Chocolate Chip Cookies, Fudgy Brownies, or Fresh Milled Chocolate Cake.
If you love pumpkin recipes: Pumpkin Cream of Wheat, Pumpkin Cinnamon Rolls, and Pumpkin Muffins.
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We love pumpkin recipes and I knew I had to post this recipe! A pumpkin cupcake topped with cream cheese frosting that has pumpkin pie spice in it, soooo good!
These are the perfect thing for a fall get together, a Thanksgiving dessert, or just to make because it’s pumpkin season! They’re pretty enough to put out on a dessert table without doing anything fancy.
What you’ll love about these fresh milled flour pumpkin muffins
Recipe Ingredients:
You’ll need the following ingredients to make Freshly Milled Flour Pumpkin Cupcakes
For the cupcakes:
- Freshly Milled Flour- I use soft white wheat flour
- Baking powder
- Baking soda
- Salt
- Pumpkin pie spice
- Butter
- Brown sugar
- Granulated sugar
- Eggs
- Pumpkin puree
- Sour cream
- Vanilla extract
For the Cream Cheese Frosting:
- Cream cheese
- Butter
- Vanilla extract
- Pumpkin pie spice
- Powdered sugar
- Heavy cream
Ingredient Notes:
- Fresh Milled Flour: Soft white wheat is my choice for these cupcakes. It works so well in baked goods where you want a softer texture. Mill the wheat berries on a fine setting.
- Pumpkin Puree: Be sure to use plain pumpkin puree (100% pumpkin), NOT pumpkin pie filling.
- Cream Cheese: Use block style cream cheese for the frosting rather than the spreadable kind that comes in a tub, and full fat for the best flavor!
How to make Pumpkin Cupcakes with Fresh Milled Flour
Grab the full recipe card with exact ingredient amounts below
Step 1: Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners. Mill your soft white wheat on a fine setting and weigh out 228 grams of flour.
Step 2: Whisk the fresh milled flour together with the baking powder, baking soda, salt, and pumpkin pie spice. Set this bowl aside.
Step 3: In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and slightly lighter in color.
Step 4: Add the eggs one at a time, mixing well after each one. Mix in the pumpkin puree, sour cream, and vanilla.
Step 5: Add the dry ingredients to the wet ingredients and mix just until everything comes together. Don’t overmix the batter.
Step 6: Let the batter rest for 10 minutes. This gives the freshly milled flour time to absorb the liquid before the cupcakes go into the oven.
Step 7: Divide the batter evenly between the 12 cupcake liners. Fill each liner about 2/3 full.
Step 8: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 9: Let the cupcakes cool in the pan for 5 minutes, then move them to a wire rack. They need to cool completely before you frost them.
NOTE: The flour measurement is for the flour after the wheat berries have been milled. I never use flour while it is still warm from the mill. Place it in the freezer to cool before adding it to the dough.
How to make Pumpkin Spice Cream Cheese Frosting?
Step 1: Beat the softened cream cheese and butter together until smooth and creamy.
Step 2: Add the vanilla and pumpkin pie spice and mix until combined.
Step 3: Gradually add the powdered sugar and continue beating until the frosting is smooth and fluffy.
Step 4: Check the consistency before adding the heavy cream. If the frosting is too thick for piping, add the cream a little at a time until it’s where you want it.
Step 5: Pipe the frosting onto the completely cooled cupcakes.
PRO TIPS:
Don’t over bake the cupcakes. Start checking them at 17 minutes and pull them as soon as the tops spring back and a toothpick comes out with just a few moist crumbs. That’s the biggest thing that will keep your fresh milled flour cupcakes soft and moist!
How Do I Store Pumpkin Cupcakes?
Storage: Store leftovers in the refrigerator in an airtight container for up to 3 days. I like to take them out of the fridge a little before serving so the cupcake and frosting have time to soften.
Freezing: I recommend freezing the cupcakes without the frosting. Once they’re completely cooled, place them in a freezer safe container and freeze. Let them thaw completely before frosting.
Additions and Substitutions:
Chocolate chips: Add mini chocolate chips to the cupcake batter if you want pumpkin chocolate chip cupcakes.
Nuts: Chopped pecans or walnuts would also be mixed into the batter or sprinkled over the frosting.
Plain cream cheese frosting: Leave the pumpkin pie spice out of the frosting if you prefer a regular cream cheese frosting.
Decorations: Add a sprinkle of pumpkin pie spice or cinnamon over the frosting and a cute little edible pumpkin on top. They would look so cute for parties!
FAQs about these Fresh Milled Flour Pumpkin Cupcakes
What wheat berry is best for cupcakes?
I recommend soft white wheat for these pumpkin cupcakes. It’s the wheat berry that I reach for when I want a softer texture in cakes, cupcakes, cookies, and similar recipes.
Do I have to let the batter rest?
I recommend it. The 10-minute rest gives the freshly milled flour time to hydrate before baking and doesn’t add any extra work. Just let the bowl sit while you clean up a little!
Can I double this recipe?
Yes! Double all the ingredients to make 24 cupcakes. Keep the baking temp and baking time the same, but bake in batches if your oven doesn’t bake two pans evenly. Or better yet, use a 24-count muffin pan. I’ve been using one for years and love it!
What can I serve with Pumpkin Cupcakes?
These Pumpkin cupcakes are perfect with a hot cup of coffee or a glass of cold milk! Serve them after a fall dinner, add them to your Thanksgiving dessert table, or make them for a fall party.
They would also be great alongside other pumpkin or apple desserts if you’re putting together a larger dessert spread.
Ready to Bake More with Fresh Milled Flour
If you’re ready to do more with freshly milled flour, check out my Complete Guide To Freshly Milled Flour. It has everything I wish I had when I first started milling my own flour!
You can also grab my Lunchbox Dough eBook, where One Fresh Milled Master Dough can be turned into 10 different handheld meals that are perfect for lunches, quick dinners, and meal prep!
Made this recipe? I’d love to see it! Tag me on IG or FB @littlechefwithin or share a photo in my Facebook group Fresh Milled Flour Happiness. I love seeing what you’re baking!
Pumpkin Cupcakes with Fresh Milled Flour
Equipment
Ingredients
Pumpkin Cupcakes
- 236 g freshly milled soft white wheat flour (2 cups)
- 4 g baking powder (1 tsp)
- 2 g baking soda (1/2 tsp)
- 3 g salt (1/2 tsp)
- 2 g pumpkin pie spice (1 tsp)
- 113 g salted butter (1/2 cup) softened
- 93 g packed brown sugar (1/2 cup)
- 106 g granulated sugar (1/2 cup)
- 2 large eggs
- 170 g pumpkin puree (3/4 cup)
- 91 g sour cream (6 Tbls)
- 12 g vanilla extract (2 tsp)
Cream Cheese Buttercream Frosting
- 113 g cream cheese (4 oz) softened
- 113 g butter (1/2 cup) softened
- 6 g vanilla extract (1 tsp) 6 g
- 2 g pumpkin pie spice (3/4 tsp) 2 g
- 215 g powdered sugar (2 cups) 215 g
- 30 g heavy cream (2 Tbls) as needed
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- Whisk together the freshly milled soft white wheat flour, baking powder, baking soda, salt, and pumpkin pie spice.236 g freshly milled soft white wheat flour (2 cups),4 g baking powder (1 tsp),2 g baking soda (1/2 tsp),3 g salt (1/2 tsp),2 g pumpkin pie spice (1 tsp).
- In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and slightly lighter in color.113 g salted butter (1/2 cup),93 g packed brown sugar (1/2 cup),106 g granulated sugar (1/2 cup).
- Add the eggs one at a time, mixing well after each addition.2 large eggs.
- Mix in the pumpkin puree, sour cream, and vanilla until combined.170 g pumpkin puree (3/4 cup),91 g sour cream (6 Tbls),12 g vanilla extract (2 tsp).
- Add the dry ingredients to the wet ingredients and mix just until combined. Let the batter rest for 10 minutes to allow the freshly milled flour to hydrate.
- Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- To make the frosting, beat the softened cream cheese and butter together until smooth and creamy. Add the vanilla and pumpin pie spice; mix until combined.113 g cream cheese (4 oz),113 g butter (1/2 cup),6 g vanilla extract (1 tsp),2 g pumpkin pie spice (3/4 tsp)
- Gradually add the powdered sugar and beat until smooth and fluffy. Check the consistency before adding the heavy cream. If the frosting is too thick for piping, add the cream a little at a time until it’s where you want it. 215 g powdered sugar (2 cups),30 g heavy cream (2 Tbls).
- Pipe the cream cheese buttercream onto the completely cooled cupcakes. (I like to use a Wilton 1M tip to make it look prettier)
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.