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Overhead view of pumpkin muffins topped with crumbly streusel and drizzled with maple icing, arranged on a glass cake stand next to a glass of milk and a wooden bowl.

Fresh Milled Flour Pumpkin Muffins with Streusel Topping

A cozy fall bake made with pure maple syrup, warm spices, and a dash of brown sugar. Moist, hearty, and naturally sweetened, with a crumbly streusel topping for a bakery-style finish. Drizzle with maple icing for something extra special!
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Prep Time 20 minutes
Cook Time 27 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 250 g wheat berries I used soft white wheat berries
  • 1 pumpkin puree 15 oz can
  • 2 eggs
  • ½ cup maple syrup
  • ¼ cup brown sugar
  • 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
Streusel Topping
  • 6 tablespoon butter
  • 150 g fresh milled flour
  • ¾ cup brown sugar
  • 1 teaspoon cinnamon
  • dash salt
Maple Icing (Optional)
  • 1 ½ cup powdered sugar
  • ½ cup maple syrup
  • 2 tablespoon melted butter
  • 1 teaspoon vanilla extract
  • dash salt

Equipment

  • Grain mill (I have a Wondermill)
  • Standard 12-cup muffin tin
  • Muffin liners (optional, if you prefer not to grease the tin)
  • mixing bowl
  • Whisk

Method
 

  1. Mill the wheat berries into flour using a home grain mill — 400g total: 250g for the muffins and 150g for the streusel topping.
    250 g wheat berries, 150 g fresh milled flour
  2. Make the streusel topping: in a medium sized mixing bowl, melt the butter, then stir in the fresh milled flour, brown sugar, cinnamon, and salt until a crumbly mixture forms. Set aside. (Skip this step if you'd rather make the muffins without topping — just mill 250g of flour in step 1 instead of 400g.)
    6 tbsp butter, 150 g fresh milled flour, ¾ cup brown sugar, 1 tsp cinnamon, dash salt
  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, combine the pumpkin puree, eggs, maple syrup, vanilla extract, and brown sugar. Whisk together until combined.
    1 pumpkin puree, 2 eggs, ½ cup maple syrup, 2 tsp vanilla extract, ¼ cup brown sugar
  5. Add the dry ingredients directly on top of the wet ingredients (no need for a separate bowl): fresh milled flour, cinnamon, nutmeg, cloves, ginger, salt, baking soda, and baking powder. Mix together.
    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 between the muffin cups, filling each about ¾ full. Top each muffin with a heaping tablespoon of streusel, then evenly sprinkle any remaining streusel over the muffins until it's all gone.
  8. Bake at 350°F for 25-30 minutes (27 minutes is my sweet spot), or until a toothpick inserted in the center comes out clean. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely before drizzling with the maple icing (optional) and serving.
Maple Icing (Optional)
  1. Whisk together the powdered sugar, maple syrup, melted butter, vanilla extract, and salt until smooth. Drizzle over cooled muffins.
    1 ½ cup powdered sugar, ½ cup maple syrup, 2 tbsp melted butter, 1 tsp vanilla extract, dash salt