Pumpkin Millet Muffins

October 16, 2019  |  Snacks
  • 2 eggs, beaten
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 3/4 cup brown sugar
  • 1/2 tsp vanilla
  • 1 1/2 cup 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 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp freshly grounded nutmeg

Preheat oven to 350F. Grease a large muffin pan and line with muffin cups if you like. Combine eggs, oil, buttermilk,, sugar, vanilla and pumpkin in a large bowl and mix, until no lumps. Stir in oats. Toast millet in hot dry skillet until lightly browned and fragrant. Toast pumpkin seeds and add millet and seeds to bowl.

In separate bow, sift dry ingredients. Add dry mix to wet mix and gently stir to combine. Do not overmix, or the muffins will be dry and tough.

Fill muffin cups with batter, sprinkle tops with pumpkin seeds and bake 25 minutes, or until inserted toothpick comes out clean.

*Oat bran would be a good substitute for oats, and even flax seeds, instead of the millet, in a pinch.