Pumpkin Chocolate Chip Muffins with Fresh Milled Flour
These pumpkin chocolate chip muffins are everything you want in a fall bake — warm spices, rich pumpkin flavor, and pockets of melty chocolate in every bite. Made with fresh milled flour, they're softer and more nutrient-dense than the store-bought flour version, without sacrificing that bakery-style texture. Perfect for busy mornings, lunchbox treats, or an afternoon snack with coffee.
Ingredients
- 1/2 cup butter, melted
- 1 cup granulated sugar 227g
- 2 eggs, room temperature
- 1 tsp vanilla
- 3/4 cup plus 1 tbsp pumpkin puree 222.4g
- 1/3 cup water 67.5g
- 2 cups plus 8 tbsp fresh milled soft white wheat flour 264.2g Can substitute all-purpose flour. Use 1 2/3 cups of flour for this option.
- 1 tsp baking soda 3.4g
- 1/2 tsp baking powder 0.9g
- 1 tsp sea salt 5g
- 1 tsp pumpkin pie spice 2.5g
- 1 cup chocolate chips 161.1g
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin pan with liners.
- Melt the butter and let it cool until warm but not hot.
- Mill soft white wheat berries in an electric mill.
- If using a scale, weigh out the sugar, vanilla, water, and pumpkin puree required for this recipe. Simply use measuring cups if not using a kitchen scale. Put melted butter and sugar in a mixing bowl and cream.
- Add vanilla, water, and pumpkin puree and mix.
- If using a scale, weigh out the flour, baking soda, baking powder, salt, and pumpkin pie spice required in the recipe. Simply use measuring cups if not using a kitchen scale. Add all ingredients to a stainless steel mixing bowl and stir to combine.
- Add dry ingredients to the wet ingredients. Mix well.
- Gently fold in 1 cup of chocolate chips. Let batter rest for ten minutes.
- Line a muffin pan with cupcake liners. Fill each liner with 3 tablespoons of muffin batter.
- Bake at 375°F for 5 minutes. Reduce the oven temperature to 350°F and bake for an additional 20 minutes or until done.
- Cool in the muffin pan for 5 minutes, then transfer muffins to a baking rack to finish cooling.
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