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Home/Recipes/Pumpkin and Millet Muffins

Pumpkin and Millet Muffins

Makes 12
Time 35 min
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.
Special Diets:
Vegetarian
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 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.

Nutritional Info:
Per serving: 1 muffin, 220 calories (60 from fat), 7g total fat, 4g saturated fat, 35mg cholesterol, 200mg sodium, 35g carbohydrates (3g dietary fiber, 12g sugar), 4g protein.
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.
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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
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.