Pumpkin Muffins with millet, cinnamon, ginger and nutmeg

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

• 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.