Pumpkin Millet Muffins

"Got this from a friend. From the Rebar Modern Food Cookbook. Muffins have a great texture."
 
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Ready In:
50mins
Ingredients:
17
Serves:
15
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ingredients

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directions

  • Pre-heat oven to 350°F.
  • Line a muffin pan with baking cups or grease (baking spray works well).
  • Combine eggs, oil, buttermilk, sugar, vanilla, and pumpkin puree and mix until there are no lumps of brown sugar.
  • Stir in the rolled oats.
  • Heat a dry skillet and toast the millet until lightly browned.
  • Toast the pumpkin seeds and add with the millet to the wet ingredients.
  • In a separate bowl mix the dry ingredients.
  • Add this mixture to the wet mixture.
  • Avoid overstirring as the muffins will come out tough.
  • Fill the muffin cups and sprinkle with pumpkin seeds.
  • Bake for 25 minutes or until a toothpick comes out clean.

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Reviews

  1. Very delicious, nice crunch from the millet and soft and moist texture to the muffin. I used a heaping teaspoon of pumpkin pie spice instead of spices listed, used 1/2 cup applesauce instead of eggs. I left out the pumpkin seeds as I did not have them and used butternut squash puree instead of pumpkin since I have so much butternut squash coming in from my grandparents garden. I would definitely make this again.
     
  2. These were TO DIE FOR! Oh, SO GOOD! I substituted the buttermilk for plain yogurt and instead of unbleached flour I used organic whole wheat soft flour. The resulting muffins were light, moist, and addictive! Thanks for a wonderful recipe! My 15 month old son devoured his! :)
     
  3. We really enjoyed these! They have great flavor, and the millet adds an extra something unexpected. I used white wheat flour instead of the AP, and spelt for the whole wheat. I also left out the pumpkin seeds and DH said he wished I had remembered them LOL. I used some ground clove instead of ginger as that's what I had on hand, and applesauce instead of all but 1 T of the oil. Mine needed the full 25 minutes to cook through. Thanks for posting!
     
  4. Great texture, absolutely delicious. Best muffins of all time!
     
  5. We love this recipe! I cut out the oil and instead add 1/2 cup unsweetened applesauce, use a cup of plain yogurt instead of buttermilk, use a cup of ww flour instead of unbleached and 3/4 cup spelt flour. Finally, I substitute 1 tsp pumpkin pie spice for the cinnamon and nutmeg. A perfect recipe for fall!
     
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Tweaks

  1. We really enjoyed these! They have great flavor, and the millet adds an extra something unexpected. I used white wheat flour instead of the AP, and spelt for the whole wheat. I also left out the pumpkin seeds and DH said he wished I had remembered them LOL. I used some ground clove instead of ginger as that's what I had on hand, and applesauce instead of all but 1 T of the oil. Mine needed the full 25 minutes to cook through. Thanks for posting!
     
  2. Very delicious, nice crunch from the millet and soft and moist texture to the muffin. I used a heaping teaspoon of pumpkin pie spice instead of spices listed, used 1/2 cup applesauce instead of eggs. I left out the pumpkin seeds as I did not have them and used butternut squash puree instead of pumpkin since I have so much butternut squash coming in from my grandparents garden. I would definitely make this again.
     
  3. These were TO DIE FOR! Oh, SO GOOD! I substituted the buttermilk for plain yogurt and instead of unbleached flour I used organic whole wheat soft flour. The resulting muffins were light, moist, and addictive! Thanks for a wonderful recipe! My 15 month old son devoured his! :)
     
  4. We love this recipe! I cut out the oil and instead add 1/2 cup unsweetened applesauce, use a cup of plain yogurt instead of buttermilk, use a cup of ww flour instead of unbleached and 3/4 cup spelt flour. Finally, I substitute 1 tsp pumpkin pie spice for the cinnamon and nutmeg. A perfect recipe for fall!
     

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