Pumpkin Muffins with Fresh Milled Flour
Pumpkin Muffins with Fresh Milled Flour are soft, moist, and full of pumpkin flavor! These easy whole wheat pumpkin muffins have a cinnamon sugar topping and are perfect for fall baking.
Are you looking for more Freshly Milled Flour Recipes? Try our Pumpkin Cinnamon Rolls, Pumpkin Cream of Wheat, or Einkorn Chocolate Banana Muffins
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Every fall has me thinking nonstop about all things pumpkin! I wanted these muffins to have plenty of pumpkin flavor and a soft, moist texture without feeling heavy like whole wheat muffins sometimes can.
The cinnamon sugar topping is super simple, but I love what it does to the tops as they bake. It gives them that pretty crackly finish and adds just a little extra sweetness without needing a streusel or glaze.
And if you’re new to baking muffins with fresh milled flour, this is an easy recipe to start with. There’s no mixer needed and they make an easy grab and go breakfast for busy fall mornings!
What You’ll Love About These Fresh Milled Flour Pumpkin Muffins
What Ingredients Do I Need to Make Pumpkin Muffins with Fresh Milled Flour?
- Freshly milled soft white wheat flour
- Pumpkin puree- I use Libby’s brand.
- Granulated sugar
- Brown sugar
- Baking powder
- Baking soda
- Pumpkin pie spice
- Salt
- Eggs
- Butter
- Milk
- Vanilla extract
- Cinnamon
Ingredient Notes:
- Fresh Milled Flour: Soft white wheat is my favorite grain for these muffins. It gives them a softer, more tender texture than hard white wheat.
- Pumpkin Puree: Use 100% pure pumpkin puree, NOT pumpkin pie filling.
- Pumpkin Pie Spice: This gives the muffins that warm pumpkin flavor without measuring several different spices.
- Butter: Melt the butter and allow it to cool slightly before mixing it with the other wet ingredients.
How to make Pumpkin Muffins with Fresh Milled Flour
Grab the full recipe card with exact ingredient amounts below
Step 1: Preheat the oven and line a muffin pan with paper liners.
Step 2: In a medium bowl, whisk together the freshly milled flour, baking powder, baking soda, pumpkin pie spice, and salt.
Step 3: In a separate large bowl, whisk together the pumpkin puree, sugars, eggs, melted butter, milk, and vanilla until well combined.
Step 4: Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
Step 5: Let the batter rest so the freshly milled flour has time to absorb the moisture.
Step 6: Divide the batter evenly between the prepared muffin cups.
Step 7: Stir together the cinnamon and sugar for the topping, then sprinkle it evenly over each muffin.
Step 8: Bake until the muffins are risen and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 9: Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to finish cooling.
NOTE: The flour measurement is for the flour after the wheat berries have been milled. I prefer not to use flour while it is still warm from the mill. If your flour is warm, you can place it in the freezer to cool before adding it to the batter.
PRO TIPS:
Don’t over mix the batter. Stir just until you no longer see dry flour. Over mixing can make muffins dense.
Give the batter time to rest before baking. Freshly milled flour continues absorbing moisture as it sits.
How Do I Store Pumpkin Muffins?
Storage: Store completely cooled pumpkin muffins in an airtight container, or Ziploc bags at room temperature for up to 2-3 days.
Freezing: Place completely cooled muffins in a freezer safe container or freezer bad and freeze for up to 3 months.
Thawing: Let frozen muffins thaw at room temperature. You can also warm an individual muffin briefly in the microwave before serving.
Additions and Substitutions:
Chocolate Chips: Add chocolate chips to the batter for pumpkin chocolate chip muffins.
Nuts: Chopped pecans or walnuts can be folded into the batter for a little crunch.
Cinnamon sugar: You can leave off the cinnamon sugar topping if you prefer a plain pumpkin muffin.
Wheat: I recommend soft white wheat for the most tender muffin texture. Hard white wheat can be used, but the muffins may not be quite as soft and tender.
FAQs about this Fresh Milled Flour Pumpkin Muffins
What wheat berries are best for pumpkin muffins?
Soft white wheat is my favorite for pumpkin muffins. It has a lower protein content than hart wheat and works especially well in muffins, cakes, cookies, and other baked good where you want a soft, tender texture.
Why does fresh milled flour muffin batter need to rest?
Freshly milled flour contains the bran and germ and absorbs liquid differently than refined flour. Giving the batter a short rest allows the flour to hydrate before the muffins go into the oven.
Can I use pumpkin pie filling?
No! Pumpkin pie filling already contains added sugar and spices. Make sure you use 100% pumpkin puree, it doesn’t have any added ingredients to it.
What can I serve with Pumpkin Muffins?
These muffins are great with eggs, fresh fruit or a smoothie for breakfast. You can also serve them warm with a little butter or enjoy one with a cup of coffee for an easy afternoon snack!
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 Muffins with Fresh Milled Flour
Equipment
Ingredients
Pumpkin Muffins
- 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)
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar (29g)
- 1/2 teaspoon ground cinnamon (2g)
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin pan with liners.
- In a medium bowl, whisk together the freshly milled soft white wheat flour, baking soda, baking powder, salt, and pumpkin pie spice.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).
- In a large bowl, whisk together the oil, melted butter, eggs, pumpkin puree, milk, granulated sugar, brown sugar, and vanilla until combined.1/3 cup vegetable oil (67 g),1/4 cup butter,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).
- Add the dry ingredients to the wet ingredients and stir just until combined.
- Let the batter rest for 10–15 minutes to allow the freshly milled flour to hydrate.
- While the batter rests, stir together the granulated sugar and cinnamon for the topping.2 tablespoons granulated sugar (29g),1/2 teaspoon ground cinnamon (2g).
- Divide the batter evenly between the 12 muffin cups. Sprinkle the cinnamon sugar evenly over the tops.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack.
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.