Enjoy delicious Pumpkin Muffins from our friends at Whole Foods


  • 1/2 cup millet
  • 1 uovo
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 4 cucchiai (1/2 stick) unsalted butter, fuso
  • 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 cucchiaino di lievito in polvere
  • 1/2 cucchiaino di bicarbonato di sodio
  • 1/2 cucchiaino di sale marino multa
  • 1/2 cucchiaino di cannella in polvere
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon ground cloves


Preriscaldare il forno a 400 ° F. Place paper liners in a 12-cup muffin pan; mettere da parte.

Heat a large skillet over medium high heat. Add millet and toast, mescolando di tanto in tanto, until golden brown and just beginning to pop, 3 a 4 minuti. Transfer millet to a plate to cool.

In una grande ciotola, whisk together egg, sour cream, latte, butter, pumpkin, granulated sugar and brown sugar; mettere da parte. Whisk together flours, lievito in polvere, baking soda, sale, cannella, noce moscata, 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 minuti. Allow muffins to cool in pan for 5 minuti, then transfer to a cooling rack.

Informazioni Nutrizionali

Per porzione: Porzioni: 1 muffin, 220 calorie (60 dal grasso), 7g di grassi totali, 4g di grassi saturi, 35mg di colesterolo, 200mg di sodio, 35g di carboidrati (3g fibre alimentari, 12g di zucchero), 4proteine ​​g