Pumpkin spice muffins made with fresh milled flour stacked on a plate
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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.

raw pumpkin spice muffins ready to be baked

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.

Showing the Rice Trick for Fresh Milled Flour 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.

baked and risen pumpkin spice muffins

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!

  1. Mill 2/3 cups soft white wheat & 2/3 cup spelt to make a total of 2&1/4 cup flour (250g total)
  2. 1 tsp baking powder
  3. 1 tsp baking soda
  4. 1 tsp salt
  5. 1 TBSP Pumpkin Spice
  6. 1 egg
  7. 1 cup plain yogurt (240g) could also use buttermilk, kefir, or whey instead.
  8. 1/2 can plain pumpkin (120g)
  9. 3/4 cup brown sugar (140g)
  10. 1/2 cup olive oil (65g)
  11. 1 tsp vanilla (I love to use my homemade vanilla here)

Ingredients for the filling:

  1. 1/2 cup softened butter
  2. 1/2 cup powdered sugar (50g)
  3. 8 oz softened cream cheese (I like to use my homemade cream cheese here)
  4. 2 tsp vanilla

Instructions For Making The Best Pumpkin Spice Muffin Recipe:

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.

  1. Firstly, Preheat oven to 400 degrees F
  2. Then, Mill 2/3 cups soft white wheat & 2/3 cup spelt to make a total of 2&1/4 cup flour (280g total)
  3. Add baking soda, baking powder, salt, and pumpkin spice into the flour, stir to combine.
  4. Then, add egg, yogurt, sugar, pumpkin, oil, and vanilla. Stir, but don’t overmix.
  5. 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.
  6. Bake muffins for 20 minutes, let them sit in pan for 10 minutes, then remove them to a wire rack to cool
  7. (*Optional) Make the Filling by beating softened butter, and slowly adding powdered sugar.
  8. Add Vanilla, and beat until light and fluffy. Now add the softened cream cheese, and beat until incorporated.
  9. 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

YouTube player

Checkout Some Of My Other Recipes:

Pumpkin Pie Bars

Banana Chocolate Chip Muffins

Blueberry Spice Muffins

Sourdough Pumpkin Roll

Peppermint Cinnamon Rolls

Fresh Milled Flour Recipes

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Grain mill Nutrimill

Oven

Grain storage bins

Yogurt Strainer

Muffin tin

Mixing Bowl(Stainless)

Measuring Spoons

Soft White Wheat

Spelt

The Best Pumpkin Spice Muffins Made With Fresh Milled Flour Printable Recipe

Pumpkin spice muffins made with fresh milled flour stacked on a plate

Pumpkin Spice Muffins with Optional Cream Cheese Filling

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! You can fill these muffins with a cream cheese filling, and wow! This just brings them up a whole notch! I will post below the recipe for the filling down below as well.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Servings 18 muffins

Ingredients
  

Ingredients 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 cup Fresh Milled Flour Mill 2/3 cups soft white wheat & 2/3 cup spelt to make a total of 2&1/4 cup flour (250g total)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 TBSP Pumpkin Spice
  • 1 egg
  • 1 cup plain yogurt 240g
  • 1/2 can plain pumpkin 120g
  • 3/4 cup brown sugar 140g
  • 1/2 cup olive oil 65g
  • 1 tsp vanilla I love to use my homemade vanilla

Ingredients for filling

  • 1/2 cup softened butter
  • 1/2 cup powdered sugar 50g
  • 2 tsp Vanilla
  • 8 oz softened cream cheese

Instructions
 

  • Preheat oven to 400 degrees F
  • Mill 2/3 cups soft white wheat & 2/3 cup spelt to make a total of 2&1/4 cup flour (250g total)
  • 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.
  • 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 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.
Keyword cream cheese filling, pumpkin muffin

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4 Comments

  1. 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.

  2. 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!

    1. 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!

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