Pumpkin Millet Muffins

I know, it isn't officially fall yet, but we had frost this morning, so I think now is a perfectly suitable time to whip out your comfy vest, fall boots, and your pumpkin puree. 

Now, let me introduce you to my friend Pumpkin Muffin. Well, more specifically, Pumpkin Millet Muffin. This millet muffin is much like it's cousin, regular pumpkin muffin, but with a little added CRUNCH.

You start by toasting the millet in a skillet until it starts to pop, and then you whip up the rest - easy as pie muffin? Ok, that was beyond corny. Or millet-y perhaps?

You see, this is what this type of fall treat can do to a person - cut me off now!!!

Ok, just one more bite ....

Pumpkin Millet Muffins

(from wholefoodsmarket.com)

1/2 cup millet

1 egg

1/2 cup sour cream

1/2 cup milk (preferably whole)

4 tbsp (1/2 stick) butter, melted

1 can pumpkin

1/3 cup granulated sugar

1/3 cup light brown sugar, packed

1 cup all-purpose flour

1 cup whole wheat flour

1 tsp baking powder
1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp nutmeg

1/4 tsp ground cloves

Preheat oven to 400 degrees. Grease muffin tin.

Heat large skillet over med-hi heat. Add millet and toast, stirring occasionally, until golden brown and just beginning to pop (3-4 min). Transfer to plate.

In a large bowl, whisk egg, sour cream, milk, butter, pumpkin, sugar, brown sugar - set aside.

Whisk flours, baking powder and soda, salt, cinn, etc. and cooled millet in medium bowl, then fold into egg mixture until combined. Spoon into muffin tins.

Bake 22-25 minutes. Cool in pan 5 minutes, then transfer to rack.

For a little behind-the scenes action, here's the baker of these wonderful muffins. As you can see, he is a little excited as well. ... I have a feeling we'll be eating these again soon!