Pumpkin Muffins with Fresh Milled Flour

Easy Pumpkin Muffins with Fresh Milled Flour made with soft white wheat, pumpkin puree, pumpkin pie spice, and a sweet cinnamon sugar topping.

5 from 2 votes

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Prep Time 15

Cook Time 20

Rest Time 15

Total Time 50

Course Breakfast

Cuisine American

Servings muffins

Calories 251.3 kcal

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

Serving: 1gCalories: 251.3kcalCarbohydrates: 35.2gProtein: 4.2gFat: 11.3gSaturated Fat: 3.8gPolyunsaturated Fat: 3.8gMonounsaturated Fat: 2.7gTrans Fat: 0.2gCholesterol: 41.8mgSodium: 252.6mgPotassium: 93.3mgFiber: 2.7gSugar: 19.9gVitamin A: 3349.8IUVitamin C: 0.9mgCalcium: 47.1mgIron: 1mg

Keyword fall baking, fmf fall baking, fresh milled flour, muffins, pumpkin muffins

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