Fresh Milled Pumpkin Muffins (with cream cheese honey cinnamon frosting)

These fresh milled pumpkin muffins with a decadent cream cheese honey cinnamon frosting are an unforgettable autumn treat. They are more nutritious than your run-of-the-mill pumpkin muffin, but you have to run the mill (grain mill) to make them!

Why Fresh Milled Pumpkin Muffins?

All year long, I look forward to pumpkin muffins in the crisp fall weather. Especially with a cup of coffee in hand. What could be cozier??

This time I wanted to make a typical pumpkin muffin into a healthy pumpkin muffin by using freshly milled flour. If you’re new to the benefits of fresh milled grains, start here. Basically, this type of flour hasn’t been stripped of its nutrients and has a lot more vitamins and minerals. It also tastes a lot better!

So, I used my trusty Nutrimill harvest grain mill to grind some whole grain fresh flour for the base of these muffins. It gives them a sweeter, nuttier taste.

Other Pumpkin Muffin Ingredients

For this recipe, you’ll also need:

• Canned pumpkin – you’ll use the whole can for this recipe, no leftovers! Libby’s is always great quality.
• Eggs – pretty self explanatory.
• Sugar & brown sugar – this recipe uses less sugar than most, but you can swap it for a different healthier granulated sweetener (like coconut sugar, sucanat, etc.)
• Pumpkin spice & cinnamon – you can make your own pumpkin spice mix with cinnamon, ginger, nutmeg, cloves, etc. Or, just buy a pumpkin spice blend from the store.
• Coconut oil – it doesn’t give the muffins a coconut flavor at all. But if you prefer, you can swap with a neutral oil of your choice.

The Cream Cheese Cinnamon Honey Frosting

The frosting on these muffins is totally optional because these muffins stand on their own and are wonderfully delicious already. But the frosting really puts them over the top!

I didn’t want it to be sugary sweet, so I opted for a cream cheese base with a touch of honey and some cinnamon for that spiced fall flair.

If you prefer a thinner topping like a glaze, add a teaspoon at a time of milk until it reaches the consistency you want for drizzling.

Fresh Milled Healthy Pumpkin Muffin Tips

• For this recipe, no mixer is necessary. Simply mix the dry ingredients and whisk the wet ingredients separately, then combine and mix until just combined (don’t overmix).
• Mill your flour into a large mixing bowl, add the other dry ingredients, and mix. Then use a medium mixing bowl to combine the wet ingredients, then pour this mixture over the dry ingredients.
• Do not use pumpkin pie filling for this recipe — just pure canned pumpkin.
• For best results, keep the frosting in the fridge and add it to each individual muffin just before serving. Or, add the frosting to all the muffins at once, and keep them in the fridge so the cream cheese stays fresh.
• These muffins hold their shape beautifully and are very moist, but if you want them a little softer and to avoid cracking on top, add a splash of buttermilk to the batter to make it a tad thinner.
• Fill the muffin cups all the way to the top (or almost) for best results, to get that beautiful dome shape.

More Pumpkin Recipes to Try

• Pumpkin Cream Cheese Swirl Bread
• Easy Pumpkin Pie Smoothie
• Healthy Pumpkin Chocolate Chip Muffins
• Lighter Pumpkin Roll