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Ingredients
| eggs: 2 (beaten) |
| vegetable oil: 1/2 cup |
| buttermilk: 1 cup |
| light brown sugar (packed): 3/4 cup |
| vanilla extract: 1/2 tsp |
| pumpkin puree: 1 1/2 cups |
| rolled oats: 1/2 cup |
| millet: 1/2 cup |
| pumpkin seeds - pepitas: 1/4 cup |
| unbleached all-purpose flour (unsifted): 1 cup |
| whole wheat flour: 3/4 cup |
| baking powder: 2 tsp |
| baking soda: 1 1/2 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| ground ginger: 1/2 tsp |
| whole nutmeg: 1/4 tsp (freshly grated) |
Pumpkin Millet Muffins
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
25 min -
Servings
15 serving(s)
Tags
- 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.