Pumpkin Muffins


Pumpkin Muffins


  • 1-1/3 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 cup all purpose flour
  • 1 cup whole grain flour
  • 4 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup chia seed
  • 1 cup canned pumpkin
  • 4 tablespoons almond milk


  1. Cream together sugar and butter. Add eggs and beat well.
  2. Add pumpkin and milk. Gradually add dry ingredients and mix well.
  3. Spoon into greased or lined muffin tins and bake at 350 degrees F for 20 minutes.


 Combine wet ingredients


with dry ingredients


for a smooth, creamy batter


that’ll make some of the best pumpkin muffins EVER!


About Sheena Tatum of Sophistishe

Sheena Tatum of Sophistishe lives in NW Indiana (Chicagoland) with her preschool son and husband. They are expecting an addition to their family Thanksgiving of 2012! In the midst of mothering, wifely duties, blogging at various locations, and researching the latest natural/holistic living tips (in no particular order), Sheena somehow manages to find zen in being a quirky, introverted, lil' lady.

Checkout My Blog: sophistishe.com Grain Mill Wagon Experience: I am SO thankful for this challenge as it has introduced my family to healthier flour options. It took me a few tries to figure out which settings work best for what I wanted to bake, but I think I've nailed it! We hardly buy store-bought flours anymore and I'm looking forward to creating a variety of flours with rice and beans. Thanks Wonder Mill for such an eye-opening and healthy experience!
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2 Responses to Pumpkin Muffins

  1. These are so cute, I love the fall colored wrappers you’ve got as well!

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