Pumpkin and Millet Muffins
- 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
Preheat the 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 prepared muffin pan 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.
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- 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