Fresh Milled Spelt Pumpkin Chocolate Chip Muffins

You are going to love these fresh milled spelt pumpkin chocolate chip muffins! They are full of flavor and make the perfect breakfast or healthy snack.

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I don’t know about you, but I am always looking for healthy snack ideas to have on hand when I get the munchies:)

The criteria I look for is, 1) Fresh Milled, 2) Whole ingredients, and 3) Delicious!

This healthy pumpkin muffin recipe checks all the boxes!

For another favorite pumpkin recipe, try my sourdough pumpkin pop tarts!

Why Spelt?

Spelt is an ancient grain that has a delightful nutty flavor and is packed with nutrition especially if you use whole grain spelt flour.

The flour is high in fiber and is also rich in minerals like manganese, phosphorus, magnesium, zinc, and iron.

Why Fresh Milled Flour?

I’ve been milling my own flour for years and have recently starting focusing on ancient grains.

The benefits of fresh milled flour are well documented and the flavor is unmatched.

I use the Nutrimill Grain Mill to mill my own grains.

Ingredient list for the Spelt chocolate chip pumpkin muffins recipe

Spelt Flour – I use fresh milled spelt flour, but fresh milled soft white wheat flour will work as well as spelt all purpose flour.

Pumpkin Puree – You can use canned pumpkin puree or homemade pumpkin puree.

Sugar – I use sucanat or raw cane sugar, however you can use white sugar if that is what you have on hand. You could also use coconut sugar.

Eggs

Oil – My preference is olive oil, but you can use melted coconut oil, avocado oil, or melted butter.

Chocolate Chips – You can use mini chocolate chips, semi-sweet, or dark chocolate. I use a cup of chocolate chips, but of course you can use more:)

Vanilla Extract

Pumpkin Spice

Leavening Agents – Baking powder and baking soda.

Salt

Full ingredient amounts in recipe card below

Instructions for making this recipe

Mill the flour

Mill your spelt berries on a fine setting of your grain mill.

Preheat the oven to 425 degrees F.

Mix the muffin batter

In a large mixing bowl, add the pumpkin puree, oil, sugar, eggs, and vanilla. Mix until well combined.

In a separate bowl, mix the flour, salt, baking powder, baking soda, and pumpkin pie spice.

Pour the dry ingredients into the wet ingredients and mix until just combined. Fold in the chocolate chips.

Try not to over mix the batter.

Prepare Muffin Tin

Prepare a 12 cup muffin tin by using paper liners, spraying with oil, or using muffin cups made from paper or silicone.

Use a cookie scoop or 1/4 cup measuring cup to pour the batter into the muffin cups to about 2/3 full.

Bake the muffins

Bake muffins for 18 minutes.

Allow the muffins to cool on a wire rack before storing.

Storage

Store cooled muffins in a plastic bag or airtight container on the counter at room temperature for 3-4 days.

Freeze muffins in a freezer bag for up to 3 months.