These Pumpkin Muffins, made with our fresh, stone-milled, sifted Turkey Red wheat flour, are a delicious way to celebrate fall flavors while nourishing your body with the rich taste and nutrition of heritage grains.
Hearty and satisfying, these muffins showcase the goodness of whole grains in every bite. Pumpkin purée, warm spices, and Greek yogurt come together to create a delicious muffin that’s perfect for breakfast, a snack, or tucked into a lunchbox.
Enjoy them fresh out of the oven, or pull one from the freezer for a quick treat. Either way, these muffins are a cozy reminder of just how flavorful and nourishing whole grain muffins can be.
Ingredients
- 1½ cups fresh-milled Turkey Red whole wheat flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- 2 large eggs
- ½ cup maple syrup
- ⅓ cup olive oil
- 1 cup pumpkin puree (fresh or canned, unsweetened)
- 1 tsp vanilla
- ½ cup plain Greek yogurt
Directions
- Preheat oven to 350°F. 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
Resting the batter for 10 minutes before baking hydrates the bran and improves texture.
