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Categories:
eggs vegetable oil buttermilk brown sugar vanilla pumpkin puree rolled oats millet pumpkin seeds flour whole wheat flour baking powder baking soda salt cinnamon ground ginger nutmeg
Viewed: 54 - Published at: 8 years agoIngredients
- 2 eggs, beaten
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 3/4 cup brown sugar
- 1/2 teaspoon vanilla
- 1 1/2 cups 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 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
Method
- 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.
