Pumpkin Chocolate Chip Muffin Made with Freshly Milled Flour
Sweet and satisfying pumpkin chocolate chip muffins are even better when made with freshly milled flour. These muffins make a delicious and healthy treat for any occasion!
Ingredients
Wet Ingredients
- ½ cup plain yogurt
- 2 eggs
- ½ cup honey
- ½ cup melted and cooled coconut oil or butter (or ¼ cup butter + ¼ cup coconut oil)
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree
Dry Ingredients
- 2 cups (260 grams) freshly milled flour
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
Mix-Ins
- ½ - ¾ cup chocolate chips
Instructions
- Preheat your oven to 425°F (220°C). Grease a muffin tin and set aside.
- In a large mixing bowl, whisk together all of the wet ingredients until smooth and well combined.
- Add the freshly milled flour, salt, and pumpkin pie spice to the bowl with the wet ingredients. Gently stir just until incorporated. Cover and set aside to let the flour absorb the liquid for 10 minutes.
- After resting, sprinkle in the baking powder and baking soda. Mix gently until everything is evenly combined, being careful not to overmix. Fold the chocolate chips into the batter.
- Working quickly, spoon the batter into the prepared muffin tin, filling each cup evenly.
- Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 10-12 more minutes, or until the centers feel firm and the muffins are baked through.
- Remove from the oven and let cool slightly on a wire rack — or enjoy warm right away.
- Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins the same day they’re baked. Thaw at room temperature before serving.