Healthy Pumpkin Muffins with Oats, Millet, and Raisins

A pumpkin muffin split in half in front of a tray of cooling muffins

Healthy Pumpkin Muffins with Oats, Millet, and Raisins

These healthy pumpkin muffins are hearty, nourishing, and cozy. Made with real pumpkin purée, oats, millet, whole grain flour, and sweet raisins, they’re lightly spiced, satisfying, and topped with crunchy pumpkin seeds. Naturally filling and freezer-friendly, these pumpkin oatmeal muffins are ideal for busy mornings or healthy snacking throughout the week.

Course Baking

Cuisine American

Diet Vegetarian

Keyword Pumpkin Muffins

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 305kcal

Author Katie Trant

Ingredients

½ cup millet toasted
½ cup pumpkin seeds toasted
2 large eggs
½ cup extra virgin olive oil
¾ cup light brown muscovado sugar or ½ cup date syrup
1 ½ cups pumpkin puree
½ cup whole milk
½ cup plain yoghurt
1 ¾ cups whole wheat pastry flour or 1 cup whole wheat + ¾ cup all purpose
2 teaspoon baking powder
1 ½ teaspoon baking soda
½ teaspoon sea salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon freshly ground nutmeg
½ cup rolled oats
½ cup raisins

US Customary - Metric

Instructions

Preheat your oven to 350°F / 180°C.
Liberally grease 12 muffin cups (or 15 if you prefer slightly smaller muffins), or line with parchment muffin liners.
Set a small, dry frying pan over medium heat. Place the millet in, and toast for 5 minutes or so, until it is fragrant and nutty. Transfer the millet to a small bowl.
½ cup millet, ½ cup pumpkin seeds
Set the same frying pan back on the heat, and now toast the pumpkin seeds for about 5 minutes, until fragrant and nutty. Set aside to cool.
In a large bowl, whisk the eggs together with the olive oil, brown sugar, milk, yoghurt, and pumpkin purée.
2 large eggs, ½ cup extra virgin olive oil, ¾ cup light brown muscovado sugar, 1 ½ cups pumpkin puree, ½ cup whole milk, ½ cup plain yoghurt
Add the whole-wheat pastry flour, baking powder, baking soda, sea salt, cinnamon, ginger, and nutmeg right on top of the wet mix. Use a whisk to gently mix together.
1 ¾ cups whole wheat pastry flour, 2 teaspoon baking powder, 1 ½ teaspoon baking soda, ½ teaspoon sea salt, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon freshly ground nutmeg
Stir the dry mix down into the wet until just barely combined.
Add the oats, and stir to combine.
½ cup rolled oats
Now fold the toasted millet, ¼ cup of toasted pumpkin seeds (reserve the rest for sprinkling on the muffin tops), and raisins into the muffin batter.
½ cup millet, ½ cup raisins, ½ cup pumpkin seeds
Spoon the batter evenly into the prepared muffin tins, then sprinkle the tops with the remaining toasted pumpkin seeds.
Set in the oven and bake for 20-25 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
Remove from the oven and let cool in the muffin tins for 5 minutes before removing the muffins to a wire rack to cool completely.

Notes

Nutrition values are an estimate only

Nutrition