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    You are in: Home / Recipes / Pumpkin Millet Muffins Recipe
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    Pumpkin Millet Muffins

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    VeggieDelite's Note:

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

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    Units: US | Metric


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

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on July 14, 2010


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 22, 2010


      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! :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2010


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Pumpkin Millet Muffins

    Serving Size: 1 (80 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 225.0
    Calories from Fat 88
    Total Fat 9.8 g
    Saturated Fat 1.5 g
    Cholesterol 28.8 mg
    Sodium 284.0 mg
    Total Carbohydrate 30.3 g
    Dietary Fiber 1.9 g
    Sugars 11.7 g
    Protein 4.9 g

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