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a healthy pumpkin muffin cut in half with pumpkin puree and a tray of muffins in the background

Healthy Pumpkin Muffins with Millet and Raisins

Healthy Pumpkin Muffins with millet, raisins, and toasted pumpkin seeds. These pumpkin muffins are made with wholegrain flour, real pumpkin purée, and plenty of spices. They're sweet, crunchy, filling, and delicious.
Course Baking
Cuisine American
Keyword Pumpkin Muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 305kcal



  • 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


  • 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.
  • 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.
  • 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.
  • Stir the dry mix down into the wet until just barely combined.
  • Add the oats, and stir to combine.
  • 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.
  • 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.


  • Nutrition values are an estimate only


Calories: 305kcal | Carbohydrates: 44g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 264mg | Potassium: 356mg | Fiber: 5g | Sugar: 16g | Vitamin A: 4840IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 2mg