The Best Pumpkin Spice Muffins Made With Fresh Milled Flour
These are the BEST Pumpkin Spice Muffins made with Fresh Milled Flour! They are so moist and delicious! Also, I have a little tip to take them over the top! For instance, you can fill these muffins with a cream cheese filling, and wow! This just brings them up a whole notch! Indeed, I will post below the recipe for the filling down below as well. Checkout My Simple Life Hack For Filling Your Muffins HERE, No Special Tools Needed!
Why This Recipe Is The Best
You really need to try out this recipe for The Best Pumpkin Spice Muffins Made With Fresh Milled Flour! The Fresh Milled Flour gives you an extra energy boost, as well as nutritious fiber, vitamin E, Beta Carotene, and Vitamin C.
Why Are My Muffin Bottoms Greasy?
If you use paper liner, then chances are you have experienced muffins or cupcakes with greasy bottoms. The reason for this is that the moisture and oil in the wet batter is absorbed by the paper liner. The best solution to avoid greasy or oily bottoms is to sprinkle 1 tsp dry rice to the bottom of each well of the muffin pan under the liner, then put the batter into the liner. Ultimately, this will solve the problem of a greasy or oily bottom. While I call this tip my “Rice Trick”, you can watch me use it here while I am making Blueberry Spice Muffins.
How Do I Get My Muffins To Rise Higher?
To get muffins to rise higher, bake them at 400 degrees F. This higher baking temperature activates the baking powder (a leavening agent) to act faster. Also, make sure your baking powder is less than 6 months old to get the full rising affect.
Ingredients For The Best Pumpkin Spice Muffin Recipe:
For the muffins, you can make this recipe without the filling, it is amazing all on it’s own, but if you are looking to level up this recipe, try it with the ream cheese filling!
- 2&1/4 cups flour 250g (I like to mill 125g soft white wheat & 125g spelt)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 TBSP Pumpkin Spice (OR use cinnamon, ginger, nutmeg)
- 1 egg
- 1 cup plain yogurt 240g could also use buttermilk, kefir, or whey instead.
- 1/2 cup plain pumpkin 120g
- 3/4 cup brown sugar 140g
- 1/2 cup olive oil 113g
- 1 tsp vanilla (I love to use my homemade vanilla here)
*Optional – Ingredients For The Cream Cheese Filling:
- 1/2 cup softened butter 113g
- 1/2 cup powdered sugar 50g
- 8 oz softened cream cheese (I like to use my homemade cream cheese here)
- 2 tsp vanilla
Instructions For Making The Best Pumpkin Spice Muffins With Fresh Milled Flour
You can use any combination of whole grains that you like, I love to use half spelt and half soft white or Einkorn in my muffins.
- Firstly, Preheat oven to 400 degrees F
- Mill the flour
- Add baking soda, baking powder, salt, and pumpkin spice into the flour, stir to combine.
- Then, add egg, yogurt, sugar, pumpkin, oil, and vanilla. Stir, but don’t overmix.
- Allow the batter to sit for 10-15 minutes for the fresh milled flour to start absorbing the liquid, and to allow the bran to start to soften.
- I like to use the “rice trick” I mentioned earlier in this post. Put about 1 tsp dry rice in the bottom of each muffin well. Then line each well, and pour in about 1/4 cup of batter in each liner.
- Bake muffins for 18-20 minutes, let them sit in pan for 10 minutes, then remove them to a wire rack to cool
- (*Optional) Make the Filling by beating softened butter, and then slowly adding powdered sugar.
- Add Vanilla, and beat until light and fluffy. Now add the softened cream cheese, and beat until incorporated.
- After the muffins are completely cool, you can use the back of a spoon to push into the bottom of the muffin, but not all the way through. Make a little “tunnel” in the muffin, then using a piping bag, or a plastic bag, fill the “tunnel” with the filling.
Also, If You Want To Learn More About Milling Your Own Flour, I have a Fresh Milled Flour 101 post. So, I Recommend Starting There!
The Best Pumpkin Spice Muffins Made With Fresh Milled Flour Video
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The Best Pumpkin Spice Muffins Made With Fresh Milled Flour Printable Recipe
Pumpkin Spice Muffins with Optional Cream Cheese Filling
Ingredients
- 2&1/4 cups Fresh Milled Flour 250g I like to mill 125g soft white wheat & 125g spelt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 TBSP Pumpkin Spice OR use cinnamon, ginger, nutmeg
- 1 egg
- 1 cup plain yogurt 240g could also use buttermilk, kefir, or whey instead.
- 1/2 cup plain pumpkin 120g
- 3/4 cup brown sugar 140g
- 1/2 cup olive oil 113g
- 1 tsp vanilla I love to use my homemade vanilla
*Optional – Ingredients For The Cream Cheese Filling:
- 1/2 cup softened butter 113g
- 1/2 cup powdered sugar 50g
- 8 oz softened cream cheese (1 block) 226g I like to use my homemade cream cheese
- 2 tsp vanilla
Instructions
- Preheat oven to 400 degrees F
- Mill the flour.
- Add baking soda, baking powder, salt, and pumpkin spice into the flour, stir to combine.
- Next, add egg, yogurt, sugar, pumpkin, oil, and vanilla. Stir, but don’t overmix.
- Allow the batter to sit for 10-15 minutes for the fresh milled flour to start absorbing the liquid, and to allow the bran to start to soften.
- I like to use the "rice trick". Put about 1 tsp dry rice in the bottom of each muffin well. Then line each well, and pour in about 1/4 cup of batter in each liner.
- Bake muffins for 18- 20 minutes, let them sit in pan for 10 minutes, then remove them to a wire rack to cool
- (*Optional) Make the Filling by beating softened butter, and slowly adding powdered sugar.
- Add Vanilla, and beat until light and fluffy. Now add the softened cream cheese, and beat until incorporated.
- After the muffins are completely cool, you can use the back of a spoon to push into the bottom of the muffin, but not all the way through. Make a little “tunnel” in the muffin, then using a piping bag, or a plastic bag, fill the “tunnel” with the filling.
Video
Notes
- You can use any combination of whole grains that you like, I love to use half spelt and half soft white or Einkorn in my muffins.
- You can use regular white flour for this recipe, but the flour amount may need adjusted.
*This post contains affiliate links, which means I make a small commission at no extra cost to you! As an Amazon Associate I earn from qualifying purchases
Have you tried switching the pumpkin for applesauce with no cream cheese filling. I have lots of homemade applesauce that I need to use up.
I have not tried applesauce in this recipe, but it sounds delicious! I bet it would make a lovely apple spice muffin. Let me know if you do give it a try. Also, I think applesauce would taste lovely in this coffee cake recipe in place of the apple mixture. https://grainsinsmallplaces.net/coffee-cake-made-with-fresh-milled-flour/
These were so yummy! Thank you for the recipe! 😋
Quick question – do you spray your muffin liners, and if so, what do you use? My muffins stuck to the paper liners. I’m not used to that with my old recipe, but I’m very new to using freshly milled flour. I wondered if I should get an oil sprayer or try the aerosols with a healthier oil… Thanks for your thoughts!
I like to use avocado oil, but I still will use muffin liners. If they are still sticking in the liners, you can spray the liners to help. I hope that helps! Happy Baking!
I am just getting into milling my own flour. I have used my mill 2 times! 🤪 I ordered my wheat berries, and THEN I found you! Oh, how I wish I realized how badly I needed to order those soft white and spelt berries. ha! So many of your recipes look incredible! My next azure order isn’t until next month, but the soft white and spelt are definitely in my cart! Until then, I have red hard, khorasan, and einkorn… what are the chances that any of these will work for your amazing baked goods? Thank you so much for your help! I look forward to trying so many of your recipes!
Yay! Welcome to the world of milling! It is life changing! I would use hard red in place of hard white in my recipes, and you will find I use Khorasan (Kamut) a lot! I recommend giving my pizza dough a try with the hard red in place of hard white, and some Kamut (Khorasan). 😊https://grainsinsmallplaces.net/pizza-dough-fresh-milled-flour/
Would you believe that is the one recipe I made, before posting, and used the red hard in place of the hard white?! It was awesome! We made chicken alfredo pizza with it, and the whole family enjoyed it! Thank you so much!
Awesome! Sounds like you made a great choice! Yum, that sounds like a delicious combo too! 😊
Hello. I am also new to milling my own flour. Can this recipe work with just soft white or does it need to be mixed with another?
You can use all soft white wheat, and if measuring by weight (grams) there is no change in the amounts. But, if you are measuring by cups, I would add an additional 1/4 cup of soft white wheat flour. I hope that helps! Let me know how it goes, and Happy Baking! 🙂
Can you do 100% einkorn for the flour or is it better as a blend?
For muffins, yes you can sub 100% fresh milled Einkorn flour! Let me know what you think! 😊
Has anyone tried coconut sugar or honey instead of brown sugar?
Either one will work in replacement for this recipe!
Do you think adding walnuts or pecans to this would be yummy? Also about how many muffins does this recipe make?
Can’t wait to try them tomorrow!
Yes! Both of those sounds like delicious additions! This makes about 18 standard muffins. 😊
These were absolutely delicious. I will definitely be making them again. My husband and son love them.
Awesome! I am happy to hear that! Thanks!
Fantastic recipe! Second freshly milled four recipe ever but these muffins are so good. Will definitely make them again and again 🤩
Awesome! I am so happy to hear that! Thanks so much! 🙂
How much whey should I use in replacement of yogurt? Thank you!
I would use the same amount. 🙂
I don’t know why your explanation of how to fill the muffins is confusing to me lol. I have the muffins in the oven right now.
Do you mean the end of the spoon (like tip of the handle) to poke the bottom of the muffin? Or the back side of a spoon?
the handle of a spoon, or a chopstick would work as well. Just poke a pocket in there that you can fill with the filling. 🙂
I am new to milling and love how you write or video the recipes or information. We are in our 80’s and have gone through all the years of bleached flour and then gluten free due to health issues. But since milling no more issues and lots more energy. Yesterday I made your pumpkin spice muffins. I did not try the filling as when I cooked them in my baby cakes cooker. They turned out perfect. Hubby was overjoyed at how great they tasted. Thank you so much for all the great recipes.
Yay! I am so happy to hear that! Thank you so much! 🙂
I don’t typically leave reviews but these muffins are absolutely DELICIOUS!! I used sucanat instead of brown sugar with soft white and spelt grains. I’m excited to put a couple batches in the freezer before we have our third baby. 😊💕
Yay! I am so happy to hear that! Thank you so much! 🙂