Some days are best started with a muffin. Some days require more than a vegan protein smoothie or cold, high fiber cereal to make you feel good. (No, I don’t eat vegan, high protein smoothies, but I think about it!) Eating a muffin for breakfast is like giving yourself a present before you start the day. All I need to start my day is a little kindness, a little comfort, a little something sweet and coffee. Lots. Of. Coffee. What do you need? How about a pumpkin streusel millet muffin?
Since it is officially fall, I embraced pumpkin, cinnamon, nutmeg and cloves in my kitchen this week. I thought of making Joanne Chang’s pumpkin muffins with ginger kissed pepitas, but then I saw a bag of millet sitting in the cupboard. “Use me.” So I googled pumpkin millet muffins and sure enough Whole Foods had a recipe. Shocking, I know.
I adapted the recipe slightly by adding whole Greek yogurt instead of sour cream and 1% milk in place of whole milk. So healthy! Right?! I had every intention of keeping these muffins healthy, but butter and sugar got the best of me and I added a streusel topping. The muffin has a moist crumb and a mellow pumpkin flavor. The cinnamon, nutmeg and cloves made my house smell like the holidays, but I didn’t feel like I was eating potpourri. The toasted millet adds a nice and unexpected crunch to the muffins. The streusel topping hooks you immediately because, well, because it is butter and sugar. Bubba and the kids loved them and I bet your favorites will as well. Enjoy!
Pumpkin Streusel Millet Muffins
recipe adapted from Whole Foods Market
makes 12 muffins
1/2 cup millet, toasted
1/2 cup whole Greek yogurt
1/2 cup milk ( I used 1%)
1/2 stick unsalted butter, melted
1 cup canned pumpkin purée
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. fine sea salt
1/2 tsp. ground cinnamon
1/4 tsp. grated nutmeg
1/4 tsp. ground cloves
Preheat your oven to 400°F. Line a 12 cup muffin tin with paper liners and set aside.
Using a large skillet toast the millet over medium/high heat for about 5 minutes, stirring occasionally. The millet should be golden brown and starting to pop. Remove from heat, transfer to a plate and allow to cool completely.
In a large bowl, whisk together egg, yogurt, milk, butter, pumpkin, sugar and brown sugar and set aside. Using a medium size bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and millet. Gently, fold the dry mixture into the egg mixture until just combined. Scoop the batter into muffin tins and sprinkle the streusel topping (recipe below) on each muffin. Bake the muffins for about 20-25 minutes or until a toothpick inserted in the center of the muffins comes out clean. Cool muffins in the pan for 5 minutes. Transfer to a cooling rack to cool completely. Serve warm or at room temperature. Muffins are best the day they are made, but taste pretty good the next day too! Enjoy!
recipe from My Recipes
1/2 cup of unsalted butter, softened
1/2 cup light brown sugar
2/3 cup unbleached all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Beat butter until fluffy and add sugars. Add flour, cinnamon and nutmeg and beat until just combined. Use immediately. This is a great topping for muffins, coffee cakes and quick breads. Enjoy!
5 Can’t Miss Pumpkin Muffin Recipes
Can’t decide between a pumpkin cupcake or a pumpkin muffin? Head to Flourishing Foodie for Heather’s pumpkin spice chocolate muffins with maple cream cheese icing. Yum! I want to eat one now.
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I love snickerdoodles, so Heather Christo’s recipe for snickerdoodle pumpkin muffins is on my must make list.
Sometimes it is best to keep it simple, and that goes for muffins too. Biscuits and Such has a recipe for pumpkin muffins that sounds fantastic. Check it out!
Want/need/gotta have a healthy breakfast option at your next brunch? Pinch of Yum has a recipe for maple glazed pumpkin muffins that is healthy and delicious!