Even though the calendar says autumn has arrived, the temperatures here are saying otherwise. Our summer temps were in the mid 90’s, but now we are in the upper 80’s. I’m happy for small blessings.
One thing speaks fall more than any other….pumpkins! They are EVERYWHERE! Wherever you drive you will pass roadside markets with various sizes, shapes, and colors of pumpkin. Local cafe shops have their Spiced Pumpkin Lattes on sale. Recipes for pumpkin pie, pumpkin gnocchi, pumpkin waffles, are filling up my newsfeed.
Yes, I’m jumping on the pumpkin bandwagon this year. They say our taste buds change as we grow older. I’m finding this to be true for me, as well. These pumpkin muffins are simply scrumptious!
This recipe has a lot of sugar so I used freshly milled red wheat to make them healthier. That, along with fresh eggs from our hens, homemade vanilla, and organic pumpkin makes it perfectly healthy, right? Besides, pumpkin is a vegetable which means it’s even better for you!
If you’ve never used freshly milled wheat, you really should try it. The equipment is not cheap but the difference in quality and taste makes it worth every dollar you will spend. Some of your friends may own one and would be willing to grind the wheat for you. Of course, you may substitute all-purpose flour for these muffins.
Here are a few pictures of wheat berries before they are milled and the grain mill I use.
Please excuse my muffin pan. It is obviously well used.
To make these even more decadent, you simply must add soft butter to them when you are eating them.
PUMPKIN WALNUT MUFFINS
- 1 3/4 cups flour freshly milled or all-purpose
- 3/4 cup brown sugar
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup canned pumpkin
- 2 eggs room temperature
- 1/2 cup buttermilk room temperature
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter melted
- 1/2 cup walnuts chopped
- 2 tablespoons unsalted butter melted
- 1/3 cup brown sugar
- 1/3 cup flour freshly milled or all-purpose
- pinch salt
- pinch cinnamon
- In a large bowl, combine all the dry ingredients together.
- In a medium bowl, combine all the wet ingredients together.
- Add the wet ingredients to the dry and stir until just well incorporated. Do not overmix.
- Spoon the muffin mix into 12 cupcake tins that have been sprayed with a non-stick spray.
- Divide the topping evenly over each of the muffins.
- Place in a preheated 425-degree oven for 6 minutes. Reduce the heat to 350-degrees and bake for an additional 22-24 minutes or until a toothpick inserted in the center comes out clean.
- Combine all ingredients together in a small bowl and set aside until ready to place on the muffin mixture.