Pumpkin Muffins Made with Fresh, Stone-Milled Flour
Rated 5.0 stars by 1 users
Category
Muffins
Author
Janzen Milling Co.
Servings
12
Prep Time
10 minutes
Cook Time
20 minutes
Calories
168
Hearty, wholesome pumpkin muffins with fresh-milled heritage wheat.
Ingredients
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1 ½ cups fresh-milled Turkey Red whole wheat flour
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1 ½ tsp cinnamon
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½ tsp nutmeg
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¼ tsp ground cloves
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2 large eggs
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½ cup maple syrup
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⅓ cup olive oil
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1 cup pumpkin puree (fresh or canned, unsweetened)
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1 tsp vanilla
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½ cup plain Greek yogurt
Directions
Preheat oven to 350°F (175°C). Line a muffin tin with parchment liners.
In one bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
In another bowl, whisk eggs, maple syrup, oil, pumpkin, vanilla, and yogurt until smooth.
Add dry ingredients to wet, stirring gently until just combined.
- Scoop batter evenly into muffin cups.
- Bake for 20–23 minutes, or until a toothpick inserted in the center comes out clean.
- Cool before serving. These muffins stay moist for days and freeze well.
Recipe Note
Tips for Best Results
Fresh-milled Turkey Red flour has more bran, which absorbs liquid. If batter seems too thick, add 1–2 tbsp milk or water.
Resting the batter for 10 minutes before baking hydrates the bran and improves texture.
For extra nutrition, sprinkle pumpkin seeds on top before baking.