Pumpkin Millet Muffins

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Total Time
50mins
Prep
25 mins
Cook
25 mins

Got this from a friend. From the Rebar Modern Food Cookbook. Muffins have a great texture.

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Ingredients

Nutrition

Directions

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

5 5

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.

5 5

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! :)

5 5

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!