Pumpkin Millet Muffins Recipe
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Description: Delight in the warm, comforting flavors of these Pumpkin Millet Muffins, perfect for a quick breakfast or a cozy brunch. Each bite offers a wonderful blend of spiced pumpkin, crunchy millet, and wholesome oats, making these muffins an ideal treat for both large gatherings and quiet mornings at home.
Ingredients:
- 2 large eggs 🥚
- 1/2 cup buttermilk 🥛
- 1 cup brown sugar, packed 🟫
- 3/4 teaspoon vanilla extract 🍦
- 1/2 cup pumpkin puree 🎃
- 1 1/2 cups rolled oats 🌾
- 1/2 cup unbleached flour 🌾
- 1/2 cup whole wheat flour 🌾
- 1/4 cup baking powder 🍰
- 1 teaspoon baking soda 🧁
- 1/2 teaspoon salt 🧂
- 1/2 teaspoon ground cinnamon 🍂
- 1/4 teaspoon ground ginger 🌿
- 1/4 teaspoon ground nutmeg 🌰
- 1/4 cup millet 🌾
- 1/4 cup pumpkin seeds 🌰
Instructions:
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Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This will ensure that your muffins bake evenly and come out perfectly golden brown.
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Prepare Muffin Pan: Line a muffin pan with baking cups or lightly grease the cups with baking spray. This will help your muffins release easily once they’re baked.
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Mix Wet Ingredients: In a large mixing bowl, combine the eggs, buttermilk, brown sugar, vanilla extract, and pumpkin puree. Whisk these ingredients together until the brown sugar is completely dissolved and the mixture is smooth.
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Add Oats: Stir in the rolled oats into the wet ingredients. The oats will add a nice texture and help keep the muffins moist.
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Toast Millet: In a dry skillet over medium heat, toast the millet until it is lightly browned and fragrant. This step enhances the flavor and adds a delightful crunch to the muffins.
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Toast Pumpkin Seeds: In the same skillet, lightly toast the pumpkin seeds. Once they’re golden and aromatic, mix them with the toasted millet.
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Combine Wet and Dry Ingredients: In a separate bowl, whisk together the unbleached flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Gradually add this dry mixture to the wet ingredients, stirring gently. Be cautious not to overmix; a few lumps are fine. Overmixing can lead to tough muffins.
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Add Millet and Seeds: Fold the toasted millet and pumpkin seeds into the batter. This will distribute them throughout the muffins, giving each bite a delightful crunch.
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Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle a few additional pumpkin seeds on top of each muffin for extra texture and a festive touch.
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Bake Muffins: Place the muffin pan in the preheated oven and bake for 25 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
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Cool and Enjoy: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy these Pumpkin Millet Muffins warm or at room temperature!
Nutritional Information per Serving:
- Calories: 225.1
- Fat: 9.8 g
- Saturated Fat: 1.6 g
- Cholesterol: 28.9 mg
- Sodium: 284.1 mg
- Carbohydrates: 30.4 g
- Fiber: 2 g
- Sugar: 11.7 g
- Protein: 4.9 g
Servings: 15 muffins
Enjoy the delicious and hearty goodness of these Pumpkin Millet Muffins, perfect for any time of the day! Whether you’re serving them at a brunch gathering or enjoying them with your morning coffee, they’re sure to be a hit. 🍂🧁🌰
