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.
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.