Enjoy delicious Pumpkin Muffins from our friends at Whole Foods


  • 1/2 cup millet
  • 1 Ei
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 4 Esslöffel (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 all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 TL Backpulver
  • 1/2 Teelöffel Backpulver
  • 1/2 Teelöffel feines Meersalz
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon ground cloves


Ofen vorheizen auf 400 ° F. Place paper liners in a 12-cup muffin pan; beiseite.

Heat a large skillet over medium high heat. Add millet and toast, gelegentlich umrühren, until golden brown and just beginning to pop, 3 zu 4 Minuten. Transfer millet to a plate to cool.

In a large bowl, whisk together egg, sour cream, Milch, butter, pumpkin, granulated sugar and brown sugar; beiseite. Whisk together flours, Backpulver, baking soda, Salz, Zimt, Muskatnuss, cloves and cooled millet in a medium bowl, then gently fold into egg mixture until just combined. Spoon batter into lined muffin tins and bake until a toothpick inserted in the center of the muffins comes out clean, 22 zu 25 Minuten. Allow muffins to cool in pan for 5 Minuten, then transfer to a cooling rack.


Pro Portion: Portionsgröße: 1 muffin, 220 Kalorien (60 aus Fett), 7g Fett insgesamt, 4g gesättigte Fettsäuren, 35mg Cholesterin, 200mg Natrium, 35g Kohlenhydrate (3g Ballaststoffe, 12g Zucker), 4g Eiweiß