Are you right on the edge of giving whole grains a try but concerned whether what you make will turn out? Then, will anyone actually eat what you make? 

As we roll into our one year anniversary (Woohoo! Thanks to all of you who helped us make it through year one!), The Simply Filled Pantry has put together a new grain offering; 1 lb of our Organic Frederick Soft White wheat flour for just $2.50. 

This Pumpkin Muffin recipe can be whipped up easily with just a spoon, no mixer required. In less than 45 minutes you will have nutritious food to offer your family! Seriously, you've got this!

Pumpkin Muffins - Our Family Recipe​ - 400° oven

Yield 12

2 Eggs

¾ C Sugar

¼ C Extra Virgin Olive Oil

¼ C Milk

¾ C Pumpkin Puree

1-3/4 C of Freshly Milled Soft White Flour (162g if you have a scale)

¾ tsp. Baking Soda

½ tsp. Baking Powder

½ tsp. Salt

¼ tsp  Clove (ground)

¼ tsp Nutmeg (opt 1/8 tsp ginger)

½ tsp. Cinnamon

General Prep: To be confident you have all the required ingredients and ensure things go well, I recommend setting out every ingredient you will need and then as they are added, put it away so there is no confusion whether it is in your batter or still needs to be added!

Muffin tin prep – grease, with oil or butter, bottom and sides of muffin tin or use muffin liners. These are my favorite because muffins does not stick to them nearly as much! 

Dry ingredients – soft white flour (gently spooned into measuring cup), sugar, baking powder, baking soda, salt, ground clove, ground nutmeg and ground cinnamon – blend together with a whisk. This step ensures there are no clumps of any specific ingredient.

Wet ingredients – lightly beat eggs and set aside. Measure out oil and milk into a 1 cup liquid measuring cup. For accuracy, I like the OXO Good Grips Angled measuring cups –  available locally at Fresh and Sweet Gourmet. Pour egg, oil and milk into small bowl and whisk together. 

Add egg mixture to dry ingredients. Blend with a spoon just till ingredients are fully incorporated.

Fill muffin tins about 2/3 full.

Bake at 400˚ for 15-17 minutes; muffins will crest well over the top of the muffin tin and should return a gentle touch (definitely not wet/gooky) and a toothpick should come out clean when done.

Options -

*If you are out of milk, increase oil 1/8 C per batch

½ C honey can be substituted for the sugar

¼ C ground flax seed for added Omega-3, can be added w/no other alterations required ½ C per batch of nuts can be added as well (this will increase the batter volume)

Double Batch – yield 24 

½ C Olive Oil

½ C Milk

1 C Sugar

1-1/2 C Pumpkin Puree

3-1/2 C Freshly Milled Flour

2 tsp. Baking Soda

½ tsp. Baking Powder

1 tsp. Salt

½ tsp Clove (ground)

½ tsp Nutmeg

1 tsp. Cinnamon