Freshly Milled Pumpkin Chocolate Chip Muffins
The perfect addition to your fall recipe rotation, freshly milled pumpkin chocolate chip muffins make the best easy breakfast or snack! These freshly milled muffins are moist, loaded with pumpkin flavor and of course chocolate chips – everyone in your family is going to love them! They are the perfect recipe to transition into fall baking.
Freshly Milled Pumpkin Chocolate Chip Muffins
These Freshly Milled Muffins are super moist, loaded with pumpkin and chocolate chips - everyone in your family is going to love them!
Ingredients
- 1/2 Cup Butter, softened
- 1/2 Cup White Sugar
- 1/2 Cup Brown Sugar
- 1 tsp Pure Vanilla Extract
- 2 Eggs
- 1- 15oz Can Pumpkin Puree (or about 1 3/4 Cup Pumpkin)
- 350 grams Soft White Wheat Berries (yields 3 Cups Flour)
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/2 tsp Ground Cinnamon
- 1/3 Cup Milk + 1 tsp Apple Cider Vinegar (to make buttermilk)
- 1 Cup Dark Chocolate Chips
Instructions
- Preheat oven to 350 degrees and line a muffin pan with liners. Set aside.
- Begin by milling soft white wheat berries. Using a scale, weigh out 350 grams berries before milling. Mill berries into flour.
- Whisk together flour, baking soda, salt, and cinnamon. Set dry ingredients aside.
- In a small bowl, mix together milk and apple cider vinegar. Set this mixture aside to curdle. This makes a homemade buttermilk alternative.
- In a large mixing bowl, soften butter. Cream together sugars and butter and stir in vanilla extract.
- Whisk eggs into butter/sugar mixture.
- Add pumpkin puree and stir into butter/sugar/egg mixture.
- Fold dry ingredients into wet ingredients and stir until just combined.
- Mix milk and vinegar mixture into batter until just combined.
- Fold in chocolate chips.
- Using a large cookie scoop, fill muffin liners just until filled. Recipe makes 18 medium sized muffins.
- Bake muffins at 350 degrees for 18-20 minutes or until tops of muffins are slightly firm to the touch.
- Immediately remove from muffin pan to a wire rack to cool. Serve warm or let cool completely before serving.
- Freshly milled recipes tend to dry out more quickly. Store these on the counter for 1-2 days or store in a freezer safe container in the freezer for longer storage.
Notes
These muffins make the best snack to pack!
Muffins are a staple in this house. We make almost 100% of our meals and snacks from scratch which means we need recipes that pack easily for on the go lunches. Muffins have quickly become that go to item and most of the time we’re making this recipe. Why? The short answer would be because they contain chocolate chips. If I ever dare to leave out the chocolate chips in the recipe – you better believe that I hear about it! Ha!
Occasionally we’ll make a batch of this freshly milled banana bread if we have bananas on the counter that need used up but muffins tend to be our go to. And these pumpkin muffins rank at the top of our list!
Why we love pumpkin chocolate chip muffins:
This recipe uses freshly milled flour.
Slowly we have transitioned our baking over to using freshly milled flour because of the amazing nutrients that can be found when grains are left whole and are freshly milled. Whole grains are loaded with B vitamins as well as several other vitamins and minerals. Fiber and small amounts of protein are also included. Why not make snacks a whole lot healthier?! The flavor is exceptional too adding a buttery nuttiness to any baked good!
What’s the best grain for muffins? I use soft white wheat berries to make these muffins. Soft white is the perfect berry for baking because it is low in gluten and yields and much fluffier and lighter product. I have used Kamut in a pinch and noticed a slightly drier muffin. Any wheat berry can be experimented with and used. It’s always worth it to try something new and do what will work for you family!
Pumpkin!
Pumpkin naturally makes any baked good moist and flavorful. It reminds us that the changing seasons are here and satisfies that autumn coziness we are craving! Maybe you have some fresh pumpkin coming out of the garden this time of year? This is the perfect recipe for that. I love this recipe for cooking a whole pumpkin. Canned pumpkin puree works great too!
DARK Chocolate Chips…
We think Dark Chocolate Chips are far superior to any other chocolate chip. There is just something about the way their flavor stands out in any baked good and doesn’t get overpowered by the rest of the ingredients. The pumpkin flavor plus dark chocolate chips in this pumpkin muffin compliment each other perfectly. You won’t want to leave them out.
Just a hint of cinnamon
Cinnamon elevates the pumpkin flavor in these Freshly Milled Pumpkin Chocolate Chip Muffins perfectly! I didn’t want the spices to overwhelm this muffin…we’ll save that for another recipe. Instead, the cinnamon helps to pull out both the chocolate and pumpkin flavors. Do you like more spices? Feel free to add any additional spices that you love!
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Step-by-Step Instructions To Make Freshly Milled Pumpkin Chocolate Chip Muffins:
- Step 1: In a large bowl cream together butter, sugars, eggs and vanilla.
- Step 2: Next, mix pumpkin puree into butter and sugar mixture.
- Step 3: Mill soft white wheat berries and mix dry ingredients together.
- Step 4: Then, fold together all ingredients and mix in chocolate chips.
- Step 5: Fill muffin liners and bake muffins at 350 degrees for 18-20 minutes.
- Step 6: Remove muffins from pan immediately to cool on wire rack. Serve warm or cooled.
