Fall is in the air and these chocolate chip pumpkin muffins hit the spot! They are a favorite with kids and adults alike!
We’ve been on a fresh milled wheat journey for a few years now and muffins were one of my first, and easiest things to master. All you need is a mill, Soft White Wheat berries, and a muffin pans.
If you are new to baking, check out my post all about how to get started with Fresh Milled Flour here.
Fresh Milled Flour Pumpkin Chocolate Chip Muffins
Ingredients
- 1/4 cup butter or coconut oil melted
- 1/3 cup pure maple syrup
- 1/4 cup coconut sugar
- 1/2 cup canned pumpkin
- 2 eggs
- 2/3 cup milk any dairy free milk will also work
- 1 1/2 cups fresh milled flour (soft white) mill 1 cup of wheat berries to get 1 1/2 cups flour
- 2 1/2 tsp pumpkin pie spice
- 2 tsp baking powder
- 1 tsp salt
- 1/3 cup dark chocolate chips more or less can be used
Instructions
- Preheat your oven to 350 degrees
- Mill your flour and set aside
- Stir together your wet ingredients–melted butter, pumpkin, maple syrup, eggs, milk, plus add in your coconut sugar
- Stir together your dry ingredients–flour, pumpkin pie spice, baking powder, and salt
- Add dry ingredients to wet and mix. Do not overmix
- Fold in your chocolate chips
- Grease your muffin pan with butter or coconut oil
- Fill the tins half way up
- Bake for 12-15 (if you make mini muffins check them sooner)
Helpful Info:
-I love to make a double batch of these and freeze one batch for my kids breakfasts. They thaw great inside your fridge.
-I store my muffins for a few days on the countertop in an airtight container, but then I move them to the fridge. I’ve found that the fresh milled flour changes taste on the countertop after a few days. They can dry out a little in the fridge, but adding some butter and warming them back up in a toaster oven or oven really helps them last. Often these only last a few days in my house anyways haha!
-These are also a great roadtrip snack or breakfast!
I hope you enjoy these as much as we do! Happy Fall!
-Nicole
