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🎃 Fresh‑Milled Flour Pumpkin Chocolate Chip Muffins (Soft, Moist, Fall Favorite)

Recipe by Monica

Soft, moist Fresh‑Milled Flour Pumpkin Chocolate Chip Muffins made with warm spices, pumpkin purée, and melty chocolate chips. Perfect fall breakfast or snack.

  • Total Time40 minutes
  • Yield12 1x

Ingredients

Scale

Ingredients

Wet Ingredients

  • 1 can pumpkin purée
  • 2 eggs
  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup avocado oil
  • 1/4 cup milk
  • 1 teaspoon vanilla

Dry Ingredients

  • 270g soft white wheat berries, milled fresh
  • 2 teaspoons pumpkin spice
  • 1 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt

Add‑Ins

  • 3/4 cup chocolate chips

Instructions

Instructions

  1. Preheat your oven to 400°F. Grease or line a muffin tin.
  2. Weigh out 270g soft white wheat berries, then mill them fresh.
  3. In a large bowl, whisk together the freshly milled flour, pumpkin spice, cinnamon, baking soda, and salt.
  4. In a separate bowl, combine the pumpkin purée, eggs, brown sugar, granulated sugar, avocado oil, milk, and vanilla.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined.
  6. Fold in the chocolate chips.
  7. Divide the batter evenly between muffin cups.
  8. Bake at 400°F for 5 minutes, then lower the oven to 350°F and bake an additional 20–25 minutes, or until a toothpick comes out clean.
  9. Cool in the pan for a few minutes, then transfer to a cooling rack.
  • Prep Time: 10
  • Cook Time: 30

Find it online: https://duttonhomestead.com/%f0%9f%8e%83-fresh-milled-flour-pumpkin-chocolate-chip-muffins-soft-moist-fall-favorite/