Pumpkin Streusel Millet Muffins + 5 Can’t Miss Pumpkin Muffin Recipes

pmm081

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.

pmm60

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!

pmm017

Pumpkin Streusel Millet Muffins

recipe adapted from Whole Foods Market

makes 12 muffins

Ingredients:

1/2 cup millet, toasted

1 egg

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

Directions:

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!

Streusel Topping

recipe from My Recipes

Ingredients:

1/2 cup of unsalted butter, softened

1/2 sugar

1/2 cup light brown sugar

2/3 cup unbleached all-purpose flour

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

Directions:

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.

If you are toffee lover, check out Two Peas and Their Pod recipe for pumpkin toffee chocolate chip muffins.  Sounds like the perfect way to treat yourself on a rough morning!

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!

 

Pumpkin Chocolate Chip Scones + 5 Cozy Fall Fall Soups

13

Ok I’ll admit it. I don’t love pumpkin. I don’t race out to Starbucks as soon as they start making pumpkin spice lattes. I don’t drive like mad to my local beer store to grab the latest pumpkin flavored IPA. I like the occasional pumpkin muffin or cupcake, and pumpkin pie is a must on Thanksgiving. I do enjoy pumpkin soup; ok fine I like pumpkin quite a bit. I like it, I just don’t love it.

Recently C asked me to make scones. My girl loves a little something sweet for breakfast which I allow more often than I probably should. While trying to decide which type of scones I should make, I came across a recipe for pumpkin scones on King Arthur’s website that looked easy and tasty. I went for it and I’m glad I did because both kids and Bubba loved them!

These scones have a nice crusty top which I contribute to the raw sugar I sprinkled on top just before popping them into the oven. The crumb is moist, not dry like some scones. The chocolate chips work well with the cinnamon, nutmeg and ground cloves, and best of all: the pumpkin is not overpowering which I love. The batter comes together very quickly so making them first thing on a weekend morning is no trouble at all. Make these scones, invite a friend over for coffee, chat and relish in the praise!

1I used mostly all-purpose white whole wheat flour. Also, instead of all-spice I used cinnamon, nutmeg and ground cloves. I think the addition of orange zest would work nicely here but I didn’t have any oranges in the house. Next time!

2Whisking the dry ingredients together helps to aerate the flour. Joy the baker has a super helpful post on her blog about sifting flour. Check it out!

5Whisk together the pumpkin puree and eggs until smooth. I love that bright orange color.

6Very cold butter is a must for scones. I grated the butter and then added it to the dry ingredients for a more even distribution. Combine the butter and flour with your hands. It is ok if you see small lumps.

8After you add the pumpkin/egg mixture to the dry ingredients; mix together until the dough is moist and comes together. I found it easiest to do this with my hands. Separate the dough in half and form each half into a round 5 inch circle. Brush with milk and sprinkle with raw sugar.

9

Cut each circle into 6 triangles and pull apart gently. You will end up with a dozen scones. For the best texture and rise, place scones in the freezer for 30 minutes before baking. Pre-heat your oven to 425 while the scones are chilling. Bake for about 25 minutes but start checking them around 22 minutes. The scones are done when a toothpick inserted in the middle comes out clean with no wet crumbs.

14

Serve warm or at room temperature. Scones are best the day they are made. Enjoy!

Pumpkin Chocolate Chip Scones

adapted from King Arthur Flour

Serves 12

Ingredients:

2 cups All Purpose White Whole Wheat Flour (All AP Flour is ok too)

3/4 cups Unbleached All Purpose Flour

1/3 cup of sugar

1 tbsp. Baking Powder

3/4 tsp. Kosher salt

3/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

2/3 cup canned pumpkin puree

1/2 cup or 1 stick cold, unsalted butter

2 large eggs

1 cup semi-sweet chocolate chips

raw sugar for sprinkling on top

Directions:

In a large bowl whisk together flours, sugar, baking powder, salt, cinnamon, nutmeg and cloves. Grate the cold butter and mix it into the dry ingredients until it appears crumbly. Set aside.

In a separate bowl whisk together the pumpkin puree and eggs until smooth. Add the wet ingredients and 1 cup of chocolate chips to the dry ingredients and mix until the dough is moist and comes together.

Line a baking sheet with parchment paper and sprinkle a bit of flour on it. Place dough on parchment paper and divide in half. Form each half into a 5 inch rounded circle. Brush milk on top of each half and sprinkle well with raw sugar. Cut each circle into 6 triangles. Gently pull apart the triangles so some space remains between the scones. Pop into the freezer for 30 minutes.

Pre-heat your oven to 425 and bake the scones for about 25 minutes. Start checking the scones at 22 minutes. The scones are done when a toothpick inserted in the center comes out clean with no wet crumbs. Serve warm or at room temperature. They taste best the day they are made. If for some reason you have leftovers; store in an air tight container at room temperature for a couple of days. Enjoy!

5 Cozy Fall Soups

I love soup all year-long, but here are 5 fall soups that are a must try.

This is my favorite sweet potato soup. It is super healthy and hearty which makes for a perfect fall meal. Serve it with warm crusty bread.

I made this butternut squash soup last year for G’s birthday party and everyone loved it. It has a nice kick to it!

When chicken soup is necessary to get over a cold, try this healthy recipe.

I love chili and can’t wait to try President Obama’s recipe.

I make this bean and chicken soup several times a year. Bubba loves it and hopefully someday the kids will too!