Best Pumpkin Eggnog Muffin: A Cozy Fresh Milled Autumn Treat
Cozy Pumpkin Eggnog Muffins made with fresh milled flour! Moist, rich, and full of festive fall flavor—your new favorite autumn indulgence.
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I’m not going to lie, these are probably the least healthy, most delicious stereotypical fall girl muffin I bake. I ABSOLUTELY LOVE THEM AND YOU WILL TOO!
No Mill? No Problem, I included a variation for all purpose flour below.
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I personally use a pyrex 8-cup mixing bowl, however when it breaks I’ll be switching to this Anchor Hocking Measuring Bowl. Made in the USA and there is no paint making it lead paint free, plus the markings won’t wear off in the washer.
Why Use Fresh Milled Flour
Fresh milled flour is full of amazing health benefits and wheat berries are easy to store and can be stored (properly) almost indefinitely. This allows you to have nutritionally complete flour everyday when baking.
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Soft Wheat vs. Hard Wheat
Hard wheat and soft wheat are two different wheat varieties lending to baking in various ways.
Soft wheat has a lower protein content, creating less gluten strands and is more suitable for pastries, cakes, and quick rise baked goods like cookies and these Basic Soft Wheat Muffins.
Hard wheat however has a higher protein content which is needed to create gluten to form those beautiful artisan loaves of bread we all love. Gluten, by the way, is just the sticky substance created by the already existing proteins in wheat flour.
Wonderful sources for wheat berries are Azure Standard and Bread Beckers.
How To Make Pumpkin Eggnog Muffins
- Pre-heat oven to 350ºF and line or grease muffin tin. These are the liners I LOVE
Step 1
Mill 150g of soft white wheat berries.
(Approximately 1 cup)
Step 2
In a mixing bowl combine wet ingredients.
Step 3
Weigh 150g of fresh milled soft wheat flour and add into the batter with your remaining dry ingredients.
Step 4
Using a hand mixer, beat until loose batter forms.
Step 5
Pour batter into lined muffin tin and place in the oven to bake for 22-25 minutes or until golden and muffins are toothpick clean.
Remove muffins and cool before eating. Store in an airtight container for freshness.
Pair these with an eggnog dirty chai latte and you have the perfect autumn cafe treat.
Soft Wheat Muffin Variations
If you love muffins, my Basic Soft Wheat Muffin Recipe is perfect for every muffin variety! I love muffins of all kinds but I don’t need multiple recipes, so I developed this recipe just for you and my family to enjoy muffins of all kinds with one basic recipe base. Read More Here!
Some examples of delicious muffin varieties I’ve made so far are:
- Huckleberry : Try my Simple Fresh Milled Huckleberry Muffins
- Blackberry
- Blueberry (with streusel topping)
- Zucchini
- Vanilla
- Almond Poppyseed
- Want to try your own combination? My Basic Soft Wheat Muffin Recipe is a great place to start.
If you love milling your own grain and trying different grains, fresh milled barley flour is a great addition to any muffin recipe.
FAQ
Don’t have a mill or use fresh milled flour? You can still make this recipe by subbing out the flour for unbleached all purpose flour – make sure to weigh it for optimal results.
Storing your muffins in an air tight container or wrapping them with plastic wrap will lock in the moisture creating that soft muffin top we all love.
CHECK OUT ALL MY BREAD RECIPES HERE!
Best Fresh Milled Pumpkin Eggnog Muffins
Ingredients
- 2 Eggs
- 1 cup Brown Sugar
- 1/4 cup Eggnog
- 1/4 cup Olive Oil
- 1 tbsp Vanilla
- 1 cup Pure Pumpkin – canned or fresh
- 1/2 tsp Salt
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 150 g Soft White Wheat Flour
- 1 tsp Cinnamon
- 1/2 tsp Ground Allspice
- 1/4 tsp Nutmeg
Instructions
- Pre-heat oven to 350ºF and line or grease muffin tin.
- Mill 150g of soft white wheat berries. (Approximately 1 cup)
- In a mixing bowl combine all wet ingredients and brown sugar.
- Weigh 150g of fresh milled soft wheat flour and add into the batter with the remaining dry ingredients.
- Using a hand mixer, beat until loose batter forms.
- Pour batter into lined muffin tin and place in the oven to bake for 22-25 minutes or until golden and muffins are toothpick clean.
- Remove muffins and cool before eating. Store in an airtight container for freshness.
- Optional: Create an eggnog cream cheese frosting to turn these into a delicious cupcake dessert!
Notes
Nutrition
nutritional source: Grains In Small Places
What a great recipe, thank you so much for sharing! I love how you highlight the differences between fresh milled and bagged flour, and I also love the idea of using eggnog in these muffins.
These look so good! Can’t wait to give them a try. 🙂