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–+ servings
Pumpkin muffins with a maple pecan crunch topping on a wire rack, with one plated and split open to show the moist crumb.

Fresh Milled Flour Pumpkin Muffins with Maple Pecan Crunch Topping

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A healthy fall bake made with pure maple syrup and warm spices — completely naturally sweetened, with no refined sugar. Moist and hearty, with a crunchy maple pecan topping for a bakery-style finish.
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Prep Time 20 minutes
Cook Time 27 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  •  
    250 g wheat berries I used soft white wheat berries
  •  
    1 pumpkin puree 15 oz can
  •  
    2 eggs
  •  
    ½ cup maple syrup
  • 2 teaspoon vanilla extract
  •  
    2 teaspoon cinnamon
  •  
    ½ teaspoon nutmeg
  •  
    ½ teaspoon cloves
  •  
    ¼ teaspoon ginger
  • ½ teaspoon salt
  •  
    1 teaspoon baking soda
  •  
    ½ teaspoon baking powder
  •  
    ¼ cup melted butter
Maple Pecan Crunch Topping
  •  
    30 g wheat berries
  •  
    3 tablespoon melted butter
  •  
    3 tablespoon maple syrup
  •  
    1 cup pecans, chopped
  • pinch of salt
  • 1 teaspoon vanilla extract

Equipment

Method
 

  1. Mill the wheat berries into flour using a home grain mill — 280g total: 250g for the muffins and 30g for the topping.
    250 g wheat berries
  2. Mix together all the topping ingredients — the milled flour, chopped pecans, salt, melted butter, maple syrup, and vanilla extract — until everything is evenly combined and just starting to clump.
    3 tbsp melted butter, 3 tbsp maple syrup, 1 cup pecans, chopped, pinch of salt, 1 tsp vanilla extract
  3. Preheat your oven to 350°F and line a 12-cup muffin tin with liners, or grease well.
  4. In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, and vanilla extract until smooth.
    1 pumpkin puree, 2 eggs, ½ cup maple syrup, 2 tsp vanilla extract
  5. Add the dry ingredients directly on top of the wet ingredients (no need for a separate bowl): the milled flour, cinnamon, nutmeg, cloves, ginger, salt, baking soda, and baking powder.
    250 g wheat berries, 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp cloves, ¼ tsp ginger, ½ tsp salt, 1 tsp baking soda, ½ tsp baking powder
  6. Add the melted butter last, stirring until just incorporated.
    ¼ cup melted butter
  7. Divide the batter evenly among the muffin cups, filling each about ¾ full. Top each muffin with a spoonful of the pecan topping, pressing gently so it makes contact with the batter.
  8. Bake at 350°F for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the topping looks glossy and slightly darker rather than wet.

Notes

Hint: For even muffins, use a 1.5-tablespoon cookie scoop to divide the batter — one heaping scoop per liner, then go back around with a level scoop to use up the rest of the batter.

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