Enjoy delicious Pumpkin Muffins from our friends at Whole Foods


  • 1/2 cup millet
  • 1 egg
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 4 cucharadas (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 teaspoon baking powder
  • 1/2 cucharadita de bicarbonato de sodio
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon ground cloves


Preheat oven to 400°F. Place paper liners in a 12-cup muffin pan; dejar de lado.

Heat a large skillet over medium high heat. Add millet and toast, revolviendo ocasionalmente, until golden brown and just beginning to pop, 3 a 4 acta. Transfer millet to a plate to cool.

In a large bowl, whisk together egg, sour cream, leche, butter, pumpkin, granulated sugar and brown sugar; dejar de lado. Whisk together flours, levadura en polvo, baking soda, salt, canela, nuez moscada, 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 a 25 acta. Allow muffins to cool in pan for 5 acta, then transfer to a cooling rack.

Información Nutricional

POR SERVICIO: Tamaño de la porción: 1 muffin, 220 calorías (60 de la grasa), 7g grasa total, 4g de grasa saturada, 35mg de colesterol, 200mg de sodio, 35g de hidratos de carbono (3g de fibra dietética, 12g de azúcar), 4g de proteínas