Pumpkin Millet Muffins
These Pumpkin Millet Muffins are a wholesome and flavorful treat, perfect for cozy mornings or an on-the-go snack. Packed with nutrient-rich millet, a nutty grain that adds a delightful texture, and flavored with warm spices like cinnamon, nutmeg, and ginger, these muffins strike the ideal balance of health and indulgence. The earthy sweetness of pumpkin puree pairs beautifully with a touch of maple syrup, while a blend of all-purpose and whole wheat flours ensures a moist yet hearty bite. Easy to prepare in under 40 minutes, this recipe delivers muffins that are tender, lightly spiced, and bursting with seasonal charm. Serve them warm or store a batch for a healthy breakfast option all week long! Keywords: pumpkin muffins, millet muffins, healthy muffins, fall recipe, easy muffin recipe.
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Recipe Information
Ingredients
- 0.5 cup Millet
- 1 cup Water
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 1 cup Canned pumpkin puree
- 1 large Egg
- 0.5 cup Milk (dairy or plant-based)
- 0.25 cup Maple syrup
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the muffin tin.
Rinse the millet under cold water and combine it with 1 cup of water in a small saucepan. Bring it to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the millet is tender and the water is absorbed. Set it aside to cool slightly.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another bowl, blend the pumpkin puree, egg, milk, maple syrup, vegetable oil, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and gently fold the mixture until just combined. Do not overmix.
Fold in the cooked millet, ensuring it's evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 238 mg | 10% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.7 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 106 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
