Pumpkin Millet Muffins

READY IN: 50mins
Recipe by VeggieDelite

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

Top Review by Shannon Holmes

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.

Ingredients Nutrition


  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.

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