Best 3 Pumpkin Millet Muffins Recipes
In the realm of delectable treats, pumpkin millet muffins emerge as a symphony of flavors and textures that tantalize the taste buds. These muffins, crafted with the goodness of pumpkin and the wholesome goodness of millet, offer a delightful balance of sweetness, spice, and a hint of earthy nuttiness. This recipe collection unveils a trio of irresistible variations: classic pumpkin millet muffins, bursting with the traditional flavors of cinnamon, nutmeg, and ginger; chocolate chip pumpkin millet muffins, where rich chocolate chips mingle harmoniously with the pumpkin-millet batter; and streusel-topped pumpkin millet muffins, where a buttery streusel topping adds an extra layer of indulgence. Each muffin is a perfect grab-and-go breakfast, a delightful afternoon snack, or a sweet treat to satisfy any craving. With their wholesome ingredients and captivating flavors, these pumpkin millet muffins promise a culinary experience that will leave you craving more.
Let's cook with our recipes!
PUMPKIN MILLET MUFFINS
Make and share this Pumpkin Millet Muffins recipe from Food.com.
Provided by VeggieDelite
Categories Quick Breads
Time 50m
Yield 15 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat oven to 350°F.
- Line a muffin pan with baking cups or grease (baking spray works well).
- Combine eggs, oil, buttermilk, sugar, vanilla, and pumpkin puree and mix until there are no lumps of brown sugar.
- Stir in the rolled oats.
- Heat a dry skillet and toast the millet until lightly browned.
- Toast the pumpkin seeds and add with the millet to the wet ingredients.
- In a separate bowl mix the dry ingredients.
- Add this mixture to the wet mixture.
- Avoid overstirring as the muffins will come out tough.
- Fill the muffin cups and sprinkle with pumpkin seeds.
- Bake for 25 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 225.1, Fat 9.8, SaturatedFat 1.6, Cholesterol 28.9, Sodium 284.1, Carbohydrate 30.4, Fiber 2, Sugar 11.7, Protein 4.9
PUMPKIN MAPLE MUFFINS
These muffins are just the right amount of sweet, lightly spiced and deeply orange, thanks to the addition of ground turmeric. Browning the butter beforehand may seem like a fussy step, but it provides a vaguely nutty, deeply caramelized flavor that makes for a superlative muffin.
Provided by Alison Roman
Categories breakfast, quick breads
Time 50m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees.
- Spray muffin molds with nonstick spray or line them with paper liners.
- Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to brown, about 5 minutes. Use a whisk to scrape up any browned bits at the bottom of the pot. Remove from heat and set aside.
- In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
- In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter.
- Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 3 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 271 milligrams, Sugar 28 grams, TransFat 0 grams
PERFECT PUMPKIN MUFFINS
These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter.
Provided by SASHA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 14
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
- Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
- Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 29.6 g, Cholesterol 52.7 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 420.9 mg, Sugar 15.8 g
Tips:
- To make the muffins extra moist, use canned pumpkin purée instead of fresh pumpkin. - If you don't have millet flour, you can substitute it with almond flour or oat flour. - For a sweeter muffin, add 1/4 cup of honey, maple syrup, or coconut sugar to the batter. - To add a crunchy topping, sprinkle the muffins with chopped nuts or seeds before baking. - These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.Conclusion:
These pumpkin millet muffins are a delicious and healthy way to start your day. They're packed with nutrients like fiber, protein, and vitamins, and they're also naturally gluten-free and dairy-free. Whether you're looking for a quick breakfast or a healthy snack, these muffins are sure to satisfy.
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