These Pumpkin Muffins are full of nutritional value yet are loaded with flavour. The toasted millet is like nuts. It adds such a tender, healthy crunch to the muffins. The touch of buttermilk makes the muffins all so soft and moist in texture. The deep red colour of cranberries work well in muffins and pair especially well with fresh pumpkin puree.
First preheated oven to 400 degree F (200 degree C). Place rack in the centre of oven.
Line muffin pan with muffin liners and set aside. This recipe makes 45 small size muffins or 16 regular size muffins.
Toast millet on medium heat, shaking often until you start to hear them crackle, pop and is lightly browned. Remove and set aside.
Measure all DRY ingredients needed to make the muffins.
Place all the DRY ingredients in a large bowl.
Mix all DRY ingredients until well combined.
Fold in the dried cranberries and mixed well.
Measure all WET ingredients needed to make the muffins.
In a medium size bowl, whisk the eggs.
Then add all the other WET ingredients into the bowl.
Mix the WET ingredients until you get a smooth batter.
Then add the WET smooth egg batter into the DRY flour mixture.
Mix until JUST combined. Do not over mix. Otherwise the muffins will come out tough.
Use an ice-cream scoop to spoon batter into the muffin liners.
Fill muffin liners to 3/4 full.
Bake in preheated oven for 15 to 17 minutes or until a skewer inserted in the centre of muffin comes out clean.
When baked, place the muffin pan on wire rack and allow to cool about 5 minutes.
These muffins can be served warm and they taste real good fresh from the oven too.
Otherwise transfer the muffins to cooling rack to cool completely before sealing in a freezer-safe bag to store in the freezer.
Each of these pumpkin muffins is also a good source of fibre, protein and vitamins.
These muffins are super moist and pumpkin-y. And it’s …. SO SO perfect with deep red cranberries and toasted crunchy millet all packed in one muffin.
SO … ENJOY!