Fresh-Milled Pumpkin Chocolate Chip Muffins

These fresh-milled pumpkin muffins are soft, warmly spiced, and easy to make with soft white wheat flour ground at home. This double batch uses a full 15-ounce can of pumpkin and avocado oil instead of butter, and chocolate chips are an easy optional add-in. It makes about two dozen muffins for breakfasts, snacks, or the freezer.

Letting the batter rest for 10 minutes before baking gives the fresh-milled flour a little time to hydrate. Bake until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.

I mill the soft white wheat at home with my NutriMill. If you’re curious about milling flour at home, you can shop NutriMill grain mills and use my code HAH20 at checkout. I may earn a commission if you shop through my affiliate link.

If you make muffins often, you might also like my Banana Chocolate Chip Muffins and Fresh-Milled Sourdough Discard Bagels.

Why You’ll Love These Pumpkin Muffins

• They use a whole can of pumpkin. No leftover spoonful of pumpkin purée to figure out how to use.
• They’re made without butter. Avocado oil keeps the ingredient list simple and gives the muffins a tender texture.
• They’re easy to make in a big batch. This recipe makes about 24 muffins, so you can enjoy some now and freeze the rest.
• The chocolate chips are up to you. Fold them in for a sweeter muffin, or leave them out for a simple pumpkin-spice version.

Ingredients You’ll Need

Fresh-milled soft white wheat flour gives these muffins a mild flavor that works well with pumpkin and warm spices. Weighing the flour is the most reliable option; if measuring by volume, spoon it into the cup and level it without packing it down.

Pumpkin purée adds moisture and pumpkin flavor. Use plain canned pumpkin, not pumpkin pie filling, which already contains sweetener and spices. Use the whole 15-ounce can.

Avocado oil replaces melted butter in this recipe. Use a neutral-tasting oil you like if you don’t have avocado oil.

Brown sugar, eggs, and vanilla make the batter rich and flavorful. Pumpkin pie spice brings the familiar autumn flavor, while baking soda and baking powder help the muffins rise.

Chocolate chips are optional. Semisweet chips are a good fit, but you can leave them out or use the kind your family likes.

Tips for Baking with Fresh-Milled Flour

Fresh-milled flour can absorb liquid differently depending on the wheat berries and how finely they’re ground. Start with the listed amount, then let the mixed batter rest for 10 minutes before portioning it into the pan. This short rest gives the flour time to hydrate.

Stir only until the dry ingredients disappear. Over-mixing can make muffins dense. If the batter looks a little thicker after resting, that’s normal; divide it among the muffin cups without adding extra liquid.

For an even bake, fill the muffin cups evenly and check them at 18 minutes. They’re ready when the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs.

How to Store and Freeze Pumpkin Muffins

Let the muffins cool completely before storing them in an airtight container. Keep them at room temperature for a few days, or freeze them in a freezer-safe bag or container for longer storage. Thaw a muffin at room temperature, or warm it briefly before serving.

Fresh-Milled Pumpkin Muffins Recipe

Soft pumpkin muffins made with freshly milled soft white wheat, avocado oil, and warm pumpkin spice. Chocolate chips are optional.

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Resting Time 10 minutes mins

Total Time 43 minutes mins

Servings: 24 Muffins

Course: Breakfast, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 3½ cups about 420 g fresh-milled soft white wheat flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 teaspoons pumpkin pie spice
• 1 15-ounce can pumpkin purée
• 1 cup avocado oil
• 1½ cups brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup chocolate chips optional

Method

 

1. Heat the oven to 375°F. Grease or line two standard muffin pans.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
3. In a second bowl, whisk together the pumpkin purée, avocado oil, brown sugar, eggs, and vanilla until smooth.
4. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the chocolate chips, if using. Avoid overmixing.
5. Let the batter rest for 10 minutes. Divide it among the muffin cups.
6. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs.
7. Cool in the pans for a few minutes, then transfer the muffins to a rack.

Notes

Use pumpkin purée, not pumpkin pie filling.

The full 15-ounce can measures a little under 2 cups; use the whole can.

Chocolate chips are optional. The muffins are still good without them.

Fresh-milled flour can vary slightly by grind and how it is measured. Spoon it into the measuring cup and level it, or weigh about 420 g.

For a half batch, halve all ingredients to make about 12 muffins.

Let muffins cool completely before storing. Keep them airtight at room temperature for a few days or freeze extras in a freezer-safe bag.

Frequently Asked Questions

Can I make these without chocolate chips?

Yes. The chocolate chips are optional, and the muffins are still flavorful without them.

Can I use all-purpose flour instead of fresh-milled flour?

This recipe was developed for fresh-milled soft white wheat flour, so the texture may differ with all-purpose flour. If you substitute, measure the flour by weight when possible and check the muffins a few minutes early.

Is canned pumpkin the same as pumpkin pie filling?

No. Use plain pumpkin purée. Pumpkin pie filling is already sweetened and spiced, so it will change the flavor and sweetness of the muffins.

Can I make a half batch?

Yes. The recipe is a double batch, so you can halve every ingredient to make about 12 muffins. Use half the can of pumpkin and refrigerate or freeze the remainder for another recipe.

How do I know when the muffins are done?

Check at 18 minutes. The tops should spring back lightly when touched, and a toothpick inserted in the center should come out clean or with a few moist crumbs.