You are here: Home » Recipes » Pumpkin Millet Muffins Pumpkin Millet Muffins Recipe by Our Cookbook Collection Yield 12 servings These muffins offer an intriguing crunch. Savor them warm from the oven, or freeze a batch to have on hand. PrintEmail Ingredients 1/2 cup millet1 -- egg1/2 cup Greek yogurt1/2 cup soy or coconut milk1/2 cup unsweetened applesauce (to replace butter)1 cup canned pumpkin purée8 packets Splenda1/3 cup light brown sugar, packed1 cup all-purpose flour1 cup whole wheat pastry flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves Instructions Preheat oven to 400°F. Place paper liners in a 12-cup muffin pan; set aside. Heat a large skillet over medium high heat. Add millet and toast, stirring occasionally, until golden brown and just beginning to pop, 3 to 4 minutes. Transfer millet to a plate to cool. In a large bowl, whisk together eggs, Greek yogurt, soy milk, applesauce (to replace butter), pumpkin, Splenda packets and brown sugar; set aside. Whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, 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 to 25 minutes. Allow muffins to cool in pan for 5 minutes, then transfer to a cooling rack. * Allow muffins to cool completely before transferring to freezer bags. Thawed muffins may be reheated in a 300°F oven for 10 minutes or microwaved for 15-20 seconds to give them a little warmth. Recipe courtesy of Dena Bitel, 40 Fit in the Mitt blogger who writes about staying fit, eating healthy foods and living an active and fun life in Michigan.