Pumpkin Muffins with Fresh Ground Flour and Low Sugar
- Total Time: 40 minutes
Description
A weekday staple pumpkin muffin recipe, perfect for weekday mornings.
Ingredients
Scale
- 29oz pumpkin puree
- ½ cup honey
- ½ cup butter, melted
- 1 ¼ cups oil
- 6 eggs
- 1 tablespoon vanilla extract
- 2 ¼ teaspoon baking soda
- 4 teaspoons baking powder
- 4 teaspoons cinnamon
- ½ teaspoons cloves
- 1 teaspoon nutmeg
- 1 ¼ teaspoons salt
- 2 ⅔ cups soft white wheat berries, unground (will grind in recipe)
Instructions
- Preheat oven to 350 degrees.
- Combine pumpkin puree, honey, butter, oil, eggs and vanilla in a bowl and mix until combined.
- Add baking soda, powder, salt and spices and mix until combined.
- Grind wheat berries into your bowl and mix until just combined.
- Let the batter sit for 15 minutes if possible for the fresh ground wheat to absorb the liquid.
- Scoop into muffin tins and bake at 350 degrees for 20-24 minutes. If making mini muffins, start checking at 11 minutes.
Notes
Muffins are done when a toothpick has moist crumbs, not wet batter and tops spring back lightly. You’re going for a internal temperature of 200-205 degrees. Do not wait for a completely clean toothpick, that will overbake them!
- Prep Time: 15 minutes
- Cook Time: 25 minutes