Pumpkin and Millet Muffins

Pumpkin and Millet Muffins

Makes 12

These muffins offer an intriguing crunch, thanks to the toasted millet. Savor them warm from the oven, or freeze a batch to have on hand for company. 

Ingredients: 
  • 1/2 cup millet
  • 1 egg
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 cup canned pumpkin purée
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon ground cloves
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Method: 

Preheat oven to 400°F. Place paper liners in a 12-cup muffin pan; set aside.

Heat a large skillet over medium high heat. Add millet and toast, stirring occasionally, until golden brown and just beginning to pop, 3 to 4 minutes. Transfer millet to a plate to cool.

In a large bowl, whisk together egg, sour cream, milk, butter, pumpkin, granulated sugar and brown sugar; set aside. Whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and cooled millet in a medium bowl, then gently fold into egg mixture until just combined. Spoon batter into lined muffin tins and bake until a toothpick inserted in the center of the muffins comes out clean, 22 to 25 minutes. Allow muffins to cool in pan for 5 minutes, then transfer to a cooling rack.

Nutritional Info: 
Per Serving:Serving size: 1 muffin, 220 calories (60 from fat), 7g total fat, 4g saturated fat, 35mg cholesterol, 200mg sodium, 35g carbohydrate (3g dietary fiber, 12g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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