Pumpkin Banana Muffins Made with Fresh-Milled Flour and Chocolate Chips
If you need to use a full can of pumpkin purée, make these muffins. Pumpkin Banana Muffins Made with Fresh-Milled Flour and Chocolate Chips are cozy and nutrient-packed. They’re sweet but not too sugary. Everyone loves them, from kids to adults.
🍂 The Perfect Fall Muffin
These muffins are filled with warm fall flavors like pumpkin, banana, and cinnamon, with just the right amount of chocolate chips for a touch of indulgence. They capture the cozy fall baking vibes you crave this time of year while giving you something wholesome and satisfying.
Because the recipe uses freshly milled flour, the muffins are not only soft and flavorful but also full of nutrients. I used a blend of hard red wheat and spelt, which gave the muffins a hearty texture and nutty depth. If you want a lighter, more cake-like muffin, try using soft white wheat, spelt, or einkorn berries instead.
Fresh-milled flour transforms everyday baking. You’ll notice a difference in flavor, texture, and even how full you feel after eating one. It’s real, wholesome food baked right at home.
🌾 Why Fresh-Milled Flour Makes a Difference
Using freshly milled flour means the grain’s natural nutrients are fully preserved. Unlike store-bought flour, which can lose nutrients during processing and storage, fresh-milled flour keeps the wheat germ and bran intact. That means more fiber, minerals, and natural flavor in every bite.
I mill my grains with the Nutrimill, which has been a game-changer for my baking routine.
👉 My Nutrimill (affiliate link)
And to keep things mess-free, I use these parchment paper liners that never stick:
👉 Parchment paper liners (affiliate link)
Also quick note, this large cookie scoops are PERFECT for muffins (among other things!). My goodness, it speeds up the process of scooping muffins so much! I don’t know why I waited so long to get one of these!!
Pumpkin Banana Muffins Made with Fresh-Milled Flour and Chocolate Chips
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line two 12-cup muffin pans with parchment liners.
- Whisk dry ingredients: In a medium bowl, mix together flour, baking soda, baking powder, salt, and cinnamon.
- Mix wet ingredients: In a large bowl, whisk together brown sugar, oil, eggs, and vanilla until smooth. Add mashed bananas and pumpkin purée. For a smoother texture, use an immersion blender to blend out banana chunks.
- Combine: Fold the dry ingredients into the wet mixture until just combined. If the batter seems too loose, add a little extra flour. It should be thick and scoopable.
- Add chocolate chips and fold gently.
- Scoop and bake: Divide batter evenly into muffin cups, filling about ¾ full.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out mostly clean.
- For tall, bakery-style domes: Start baking at 425°F (220°C) for 5 minutes, then reduce the temperature to 350°F (175°C) and bake for 14–16 more minutes.
- Cool in the pan for 5 minutes, then move to a wire rack to finish cooling.
Notes
Tips for Perfect Pumpkin Banana Muffins
- Don’t overmix the batter, this keeps the muffins light and fluffy.
- You can use half olive oil and half melted butter for more richness.
- For less sweetness, reduce the brown sugar slightly and add a handful of walnuts.
- These muffins freeze beautifully for quick breakfasts or snacks.
How to Store
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, pop one in the microwave for about 15 seconds.
So good, definately will make again. Made a couple of changes, added 460g bought whole grain spelt flour and 300g Zucchini instead of the banana. Delicious 😁
Perfect 😀
Hello! Can you give guidance on using normal flour in place of fresh milled? I don’t have a flour mill and it’s not in the budget anytime soon.
Hi Kayla! You can still make this with regular all-purpose flour — no mill needed. Since fresh-milled flour absorbs more moisture, just reduce the total amount slightly when using AP. For this recipe I recommend about 3¾ cups (450g) all-purpose flour and skip the extra ¼–⅓ cup I sometimes add when using fresh-milled. Everything else stays the same. It should still turn out soft and delicious, let me know how it goes!
You mention in the video that this was originally a recipe with sourdough starter. Could you include the modifications if you do want to use sourdough starter?
Love this recipe. How would you recommend changing to use a sourdough starter instead? Thank you
Hey Anna! For a quick sourdough version, you can add up to 1 cup of active or discard sourdough starter to the wet ingredients keep everything else the same. For a long ferment, you could mix 4 cups (480 g) freshly milled flour, 1 cup active sourdough starter, 1 can pumpkin purée and ½ cup olive oil and let those ferment 4-6 hours or overnight before mixing in the rest of the ingredients and baking. I haven’t tried this but I think it would work and i’m curious to try!!
Fantastic recipe! My family loved these! Thank you!
One of the first recipes I’ve followed that came out perfectly!! Can’t wait to try more from Christine. I especially appreciated the mention of grams for flour since the cups measurements are quite different for me. Thanks for a new fall fav!
I’m so happy to hear this, thank you!
Hi! Do you use hard or soft grains for this?