Originally this recipe came from the Rebar cookbook but I’ve made some changes. These muffins are simply divine!

Pumpkin Muffins with millet, cinnamon, ginger and nutmeg

Pumpkin Muffins with millet, cinnamon, ginger and nutmeg

  • 2 Eggs, beaten
  • 1/2 cup Vegetable Oil
  • 1 cup Milk (vanilla hemp milk is what I used)
  • 3/4 cup Demerara Sugar
  • 1/2 tsp Vanilla
  • 1 1/2 cup Pumpkin Puree
  • 1/2 cup Rolled Oats
  • 1/2 cup Millet
  • 1/4 cup Pumpkin Seeds
  • 1 cup Unbleached Flour
  • 3/4 cup Whole Wheat Flour
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Nutmeg
  1. Preheat oven to 350’F. Grease or line muffin tins for 15 muffins.
  2. In a dry skillet, toast millet seeds until lightly browned. Set aside. Toast pumpkin seeds in same skillet and set aside with millet.
  3. In small bowl, whisk together flour, baking powder, salt, cinnamon, ginger and nutmeg.
  4. In large bowl combine, eggs, oil, milk, sugar, vanilla, and pumpkin until smooth. Stir in oats. Add millet and pumpkin seeds.
  5. Add dry to wet and stir only to combine. Do not over mix. Generously fill muffin tins, sprinkle with more pumpkin seeds and bake for 26 minutes or knife comes out clean.

6 Responses to Pumpkin Muffins with millet, cinnamon, ginger and nutmeg

  1. Mon says:

    YUUUUUUM! My mufffins NEVER look like that. Boohoo.

  2. greenteacher says:

    MMMMM…annie, I’m heading out to the health food store to get me some millet..PRONTO!!!

  3. Annie says:

    These are so good and the millet adds so much texture!

  4. Susan says:

    I just made these a few days ago (made them as 2 loaves rather than as muffins) and my husband, my 18-month old, and I loved eating them all week for breakfast! Thanks for sharing a great recipe.

  5. lisa says:

    Love the recipe but need some advice. I used brown rice flour to make it gluten free. Had to bake i think 15 min longer …to get the knife to come out clean… and it still remained quite sticky. ANy ideas?? I used almond milk and fresh pumpkin puree…maybe it had too much moisture in the puree?

  6. Annie says:

    I wish I had some answers for you, Lisa, but I have little experience baking with rice flours. I’m assuming your muffins were baked on the outside to the point you couldn’t leave them in for another few minutes to see if they’d bake all the way through? That was a mouthful…

    I’ll ask my friend who’s a baker and knowledgeable in gluten free baking and get back to you!

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