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.
Pumpkin-Cranberry Millet Muffins
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- 1 cup fresh pumpkin puree, 240g
- 2 eggs, large, lightly beaten, 135g
- ½ cup buttermilk, 120ml
- ½ cup vegetable oil, 120ml
- 2 teaspoons vanilla extract
- ¾ cup whole wheat flour, 95g
- ¾ cup natural wheat bran, 50g
- ¾ cup brown sugar, 150g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon, ground
- ½ teaspoon ginger, ground
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup dry millet, lightly toasted, 70g
- ¾ cup dried cranberries
- Preheat oven to 400 degree F (200 degree C). Place rack in the middle of the oven. Line 2 trays of 24 muffin cups with paper liners.
- Toast the millet. Heat on medium heat in a pan, shaking often until you hear them start to crackle and pop. Remove and set aside.
- In a large bowl, combine flour, wheat bran, brown sugar, baking powder, baking soda, ground cinnamon, ginger, nutmeg,salt and toasted millet. Fold in the dried cranberries. (DRY)
- In a separate medium size bowl, beat together eggs, vegetable oil, buttermilk and vanilla extract. Add in the fresh pumpkin puree and combine until thoroughly mixed. (WET)
- Add the milk and egg mixture (WET) into the flour mixture (DRY). Stir until JUST combine. Do not over mix the batter r the muffins will be tough when baked.
- Fill the muffin cups with the batter using an ice-cream scoop. Place in the oven and bake for about 15 - 17 minutes or until firm to the touch and a toothpick inserted in the centre comes out clean.
- When baked, place on wire rack to cool for 5 minutes. Then transfer muffins to cool completely on cooling rack.
- Makes 45 small size muffins or 16 regular sized muffins. Allow muffins to cool completely before transferring to freezer bags. Reheat thawed muffins in a 300 degree F (150 degree C) oven for 10 minutes or microwaved for 15 - 20 seconds.
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.
These muffins have a chewy, soft and moist texture with an intriguing crunch, thanks to the toasted millet.
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!