Pumpkin Millet Muffins
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
15
ingredients
- 2 eggs, beaten
- 1⁄2 cup vegetable oil
- 1 cup buttermilk
- 3⁄4 cup brown sugar
- 1⁄2 teaspoon vanilla
- 1 1⁄2 cups pumpkin puree
- 1⁄2 cup rolled oats
- 1⁄2 cup millet
- 1⁄4 cup pumpkin seeds
- 1 cup unbleached flour
- 3⁄4 cup whole wheat flour
- 2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon freshly grated nutmeg
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
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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.
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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!
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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
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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!
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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.
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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!