Fresh Pumpkin Muffins
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These pumpkin muffins are everything you love about fall wrapped in a perfectly soft, spiced bite. Made with our freshly stone-milled Organic All-Purpose Flour, they rise with tender crumb and carry just the right balance of cinnamon, nutmeg, and pumpkin goodness. The freshness of the flour makes every bite rich, wholesome, and deeply satisfying.
Yields: 12 muffins
Prep Time: 15 minutes
Bake Time: 18–22 minutes
Ingredients
Dry
- 2 cups Farm2Flour All-Purpose Flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ⅛ tsp ground cloves (optional)
Wet
- 2 large eggs
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¾ cup brown sugar
- ½ cup plain yogurt or sour cream
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½ cup melted butter
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1 tsp pure vanilla extract
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1 ¼ cups pumpkin purée (canned or homemade)
Directions
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Preheat oven: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease well.
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Mix Dry Ingredients: In a medium bowl, whisk together the freshly milled flour, baking powder, baking soda, salt, and spices.
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Mix Wet Ingredients: In a large bowl, whisk together the eggs and brown sugar until smooth. Stir in the yogurt (or sour cream), melted butter, vanilla, and pumpkin purée.
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Combine: Add the dry ingredients to the wet and stir gently with a spatula until just combined.
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Optional Step: Fold in ½ cup of your favorite mix-ins, such as raisins, chopped walnuts, or even chocolate chips, for added texture and flavor.
- Bake: Scoop into muffin tins, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Tip: Freshly milled flour absorbs more moisture—rest the batter for 10–15 minutes before baking if you like, for better hydration and tenderness.
These pumpkin muffins are the perfect cozy bake for crisp mornings, afternoon treats, or sharing with friends. Moist, spiced, and filled with fall flavor, they’re a recipe you’ll come back to again and again.