Fresh Milled Spelt Pumpkin Chocolate Chip Muffins

Overhead shot of 4 spelt pumpkin chocolate chip muffins on a board with more on a cooling rack besides.

5 from 1 vote

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.

Course Breakfast

Cuisine American

Keyword Chocolate chip Muffins, fresh milled, fresh milled flour, pumpkin muffins, Spelt, Spelt Flour, spelt muffins, Whole Grains

Prep Time 5

Cook Time 18

Servings muffins

Calories 237kcal

Author Mary Rose

Equipment

12 cup muffin tin

Ingredients

1 cup pumpkin puree
1/2 cup sugar
1/2 cup olive oil
2 eggs
1 tsp vanilla extract
2 cup spelt flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1 cup chocolate chips

Instructions

Preheat oven to 425 degrees F.
Mill your spelt berries on a fine setting of your grain mill.
In a large bowl, add the pumpkin puree, sugar, oil, eggs, and vanilla. Mix well.
In a separate bowl, mix the flour, salt, baking soda, baking powder, and pumpkin spice.
Pour the dry ingredients into the wet ingredients and mix until just combined.
Fold in the chocolate chips.
Prepare a muffin tin by spraying with oil or lining with muffin liners.
Scoop the batter into the wells 2/3-3/4 full.
Bake in preheated oven for 18 minutes.
Cool the muffins on a wire rack completely before storing.

Notes

Store cooled muffins in a plastic bag or airtight container for 3-4 days.

Freeze in freezer safe bag for up to 3 months.

Nutrition