Pumpkin Raisin Pecan Muffins with Fresh Milled Flour
Pumpkin raisin pecan muffins made with fresh milled flour are moist, flavorful, and packed with goodness. Cozy, heartwarming, fluffy muffins straight from the mill to your table. These make an easy breakfast, amazing snacks for kids’ lunchboxes, or a mid-afternoon pick-me-up for grown-ups.
You know that feeling when the leaves start changing, the air gets crisp, and your kitchen basically demands that you make something pumpkin-flavored? Or maybe it’s the middle of summer and you’re wishing for 65 degrees.
That’s the vibe you’ll get with this pumpkin muffin recipe —and let me tell you, they do not disappoint. These muffins are good any time of year.
Looking for more muffin recipes? Try our Sourdough Chocolate Chip Banana Muffins, Zucchini Muffins, or Apple Cider Mini Muffins.
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Why You’ll Love These Easy Pumpkin Muffins
These muffins are soft, slightly nutty, and sweet. If you’ve got a grain mill or access to fresh milled whole wheat flour, this is the perfect way to show off what that flour can do.
But even if you’re using store-bought whole wheat flour, these still turn out amazing. They are great for breakfast, snack time, or midnight bites — no judgment here. Plus, you’ll never waste brown bananas again.
- They’re super moist from the ripe bananas and sourdough discard.
- Rich, melty chocolate chips make them feel like a dessert.
- Thanks to the fresh-milled flour, you can feel just a little bit smug about the added nutrients.
Learn how to roast homegrown or handpicked pumpkins so you can use your own fresh pumpkin puree for this recipe or to make Maple Pumpkin Custards, Pumpkin Cake Cookies, Pumpkin Cinnamon Rolls, or even something savory like Pumpkin Curry.
The Magic of Fresh Milled Flour
Fresh milled flour is a game-changer in baking. It’s more nutritious, has a richer flavor, and gives you that amazing rustic texture that store-bought flour just can’t compete with. Plus, the aroma? It smells like you live in a little cottage with a wood-burning oven and a pumpkin patch out back.
Soft white wheat is my go-to because it’s light enough for baked goods, but still gives you all the whole grain goodness with a tender crumb.
Just getting started with fresh milled flour? Check out our Fresh Milled Flour 101 Beginner’s Guide or our Grain Guide.
Pumpkin Raisin Pecan Muffin Recipe
Tools
- Grain Mill
- Stand Mixer or Hand Mixer
- Mixing Bowls
- Muffin tin + paper liners (or grease it well)
- Spatula
- Measuring cup and spoons
- Kitchen Scale
- Cooling Rack
Ingredients
- 1 Cup Brown Sugar
- 1/2 Cup Unsalted Butter, softened
- 15 oz (425g or 1 Can) Pure Pumpkin Puree
- 2 Tablespoons Pure Maple Syrup
- 3 Eggs
- 1 teaspoon Vanilla Extract
- 1.33 Cups (275g) Soft White Wheat Berries
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Ginger
- 1/4 teaspoon Nutmeg
- 1 Cup Raisins
- 1 Pecans, chopped
Notes
- Try using golden raisins or dried cranberries for a fun twist
- Sub walnuts for chopped pecans if you like those better
- If you have a little extra batter, put it into a greased ramekin to bake (you’ll have a muffie, remember those?!)
- A sprinkle of turbinado sugar or a pecan streusel on top before baking with give you bakery-style magic
- Substitute coconut oil for butter, honey for maple syrup, or coconut sugar for brown sugar
- You don’t have to use muffin liners, I just like them for easy handling, freezing, and sharing
- Baking soda is not optional, you need a rising agent or you’ll get flat bricks
Step-by-Step Instructions for Sourdough Chocolate Chip Banana Muffins
Prep Your Workspace: Preheat your oven to 400 degrees and line a muffin tin or grease.
Mix Wet Ingredients: In a large mixing bowl of a stand mixer or bowl of an electric mixer, cream butter and brown sugar together. Mix in pumpkin purée, eggs, vanilla, and maple syrup, stirring until smooth.
Mix Dry Ingredients: In a separate bowl, mill wheat berries and whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Combine: Slowly add the flour mixture to the pumpkin mixture. Stir until just combined — some lumps are okay, don’t overmix! Gently fold in raisins and nuts.
Scoop and Rest: Spoon muffin batter into your cups, filling each until just overfull. Let batter rest on the counter for 10 minutes.
Bake: Right before placing muffins in the oven, lower the temperature to 350 degrees. Bake 20-25 minutes, or until the tops are starting to brown and a toothpick comes out clean. You can test by gently pressing into the muffins, and they should spring back nicely.
Cool: Leave in the pan for a couple of minutes, then move to a wire rack to finish cooling.
Enjoy: Optional but highly recommended: eat one warm with a steaming mug of tea.
Tips for the Perfect Pumpkin Muffins
- Don’t overmix your batter — unless you like rubbery muffins. (Nobody likes rubbery muffins.)
- Make sure to let the batter rest for at least 5 minutes, up to 15 minutes, before baking for a great fluffy texture.
- Grease the top of your muffin pan, too. That way, any sideways muffin tops don’t stick when you take them out.
Storage + Freezing Tips
Store leftovers in an airtight container on the counter for 2–3 days. For longer storage, we like to freeze them! Let them fully cool, then pop them in a freezer bag. Thaw at room temperature, or reheat in the microwave or toaster oven for that fresh-baked feel.
These Pumpkin Raisin Pecan Muffins are some of the best muffins you’ll eat—warming spices, slightly sweet, and packed with whole grain goodness from fresh milled flour. Whether you’re baking them for your family, your neighbors, or just yourself (been there, done that, ate four), these muffins are the perfect bake.
Let me know in the comments if you try them—or if you add your own twist! I love seeing how recipes evolve in different kitchens.
Pumpkin Raisin Pecan Muffins with Fresh Milled Flour
Pumpkin raisin pecan muffins made with fresh milled flour are moist, flavorful, and packed with goodness—perfect for breakfast or a snack.
Ingredients
- 1 Cup Brown Sugar
- 1/2 Cup Unsalted Butter, softened
- 15 oz (425g or 1 Can) Pure Pumpkin Puree
- 2 Tablespoons Pure Maple Syrup
- 3 Eggs
- 1 teaspoon Vanilla Extract
- 1.33 Cups (275g) Soft White Wheat Berries
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Ginger
- 1/4 teaspoon Nutmeg
- 1 Cup Raisins
- 1 Pecans, chopped
Instructions
- Preheat your oven to 400 degrees and line a muffin tin or grease.
- In a large mixing bowl of a stand mixer or bowl of an electric mixer, cream butter and brown sugar together. Mix in pumpkin purée, eggs, vanilla, and maple syrup, stirring until smooth.
- In a separate bowl, mill wheat berries and whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Slowly add the flour mixture to the pumpkin mixture. Stir until just combined — some lumps are okay, don't overmix!
- Gently fold in raisins and nuts.
- Spoon muffin batter into your cups, filling each until just overfull. Let batter rest on the counter for 10 minutes.
- Right before placing muffins in the oven, lower the temperature to 350 degrees. Bake 20-25 minutes, or until the tops are starting to brown and a toothpick comes out clean. You can test by gently pressing into the muffins, and they should spring back nicely.
- Leave in the pan for a couple of minutes, then move to a wire rack to finish cooling.
Notes
- Try using golden raisins or dried cranberries for a fun twist
- Sub walnuts for pecans if you like those better
- If you have a little extra batter, put it into a greased ramekin to bake (you'll have a muffie, remember those?!)
- A sprinkle of turbinado sugar or a pecan streusel on top before baking with give you bakery-style magic
- Substitute coconut oil for butter, honey for maple syrup, or coconut sugar for brown sugar
- You don't have to use muffin liners, I just like them for easy handling, freezing, and sharing
- Baking soda and powder are not optional; you need a rising agent or you'll get flat bricks
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 314Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 67mgSodium 254mgCarbohydrates 56gFiber 10gSugar 35gProtein 6g
*This has not been evaluated by the FDA
FAQs
Yes! Substitute coconut oil or dairy-free butter.
Of course! Customize to your heart’s content. You could add dark chocolate chips instead (no judgment!).
Yes! Just reduce the baking time to around 10–12 minutes and check often.
Yes! Store-bought whole wheat flour will work, but you may need to adjust the flour amount slightly.
I love that you can freeze these! I’m always looking for recipes like that and these look delicious!
These look delicious! Can’t wait to try this recipe!!
Love this recipe! Pumpkin anything gets my attention. Plus I love the pecan and maple syrup additions. It sounds wonderful and I’m saving this to try!