Gluten Free Pumpkin Millet Muffins

Gluten Free Pumpkin Millet Muffins

Thanksgiving is my most loved holiday of the year.  Harvest, fall colours and no presents, not even a card needs to exchange hands. Just delicious food, family and friends and a little time to reflect on what we’re grateful for, to remember just how lucky we are.

maudepumpkin

One of my favourite Thanksgivings in recent memory was the year my daughter was born. She arrived a few weeks before Turkey Day and that year the three of us skipped the big extended family meal and ordered a Thanksgiving dinner with all the trimmings from the Fairmount Royal York Hotel. Not only did we not have to shop, prep or cook, but with every meal ordered the hotel donated a turkey to the Daily Bread Food Bank. How awesome is that?  My husband lit candles, opened a nice bottle of wine and set the table for two, our three week-old baby in her bassinet beside the table. We sat in semi-darkness quietly eating and feeling that new parent emotion: a combination of exhaustion and gratitude (she’s healthy, she’s beautiful…I’m so tired, I’m so happy, I’m so tired). The night was so special that for several years we would have two Thanksgivings, one with our extended family and one just for us, hauled in from the Royal York Hotel. Hey, when you have this much to be thankful for, why not?

gratitudespc

A challenge, at least for me,  in going gluten free has been breaking with tradition. Every important event and holiday is marked with food and has to be rethought. I know that there are some very good (or at least decent) gluten free flours out there. But I am slow to warm to the idea of simply replacing wheat with a gf flour. That pie that your Nana made simply will not, in my opinion, ever be as good with gf flour. Best to simply walk away and start new traditions.

Which brings me to my recipe today. Though I will not be eating pumpkin pie this weekend, Thanksgiving will continue to be my favourite holiday because I’ll be eating pumpkin millet muffins: gluten free, delicious and you can eat them for breakfast and no one will shame you for it. (Not that I’ve ever eaten pumpkin pie for breakfast, I’m just saying if one did).

Gluten Free Pumpkin Millet Muffins

Ingredients

  • 3 eggs
  • ½ cup coconut oil melted
  • 1 cup buttermilk
  • ¾ brown sugar
  • ½ tsp vanilla
  • 1 tin  or 1 ½ cups pumpkin (you can make your own of course)
  • ½ cup thick cut oats
  • ½ cup millet toasted
  • ¼ cup pumpkin seeds toasted
  • 1/3 cups pumpkin seeds to garnish
  • 1 ¾ cups almond flour or 2 Cups Gluten Free All Purpose Flour
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 ½ tsp cinnamon
  • 1 tsp ground ginger
  • 1tsp freshly grated nutmeg
  • 1/2  tsp ground cardamom

Method

Set oven to 350

Either grease or place cups in muffin tins

Beat together 3 eggs, melted coconut oil, buttermilk, vanilla and sugar until there are no lumps

In a dry pan toast the millet.

Once the millet starts to turn brown and make a popping sound remove from heat repeat with pumpkin seeds.

Don’t do it at the same time, millet and pumpkin seeds will toast at a different rate.

Add oats, millet and pumpkin seeds to the wet ingredients.

In a separate bowl combine dry ingredients.

Combine the two.

2 heaping TBSP into each muffin tin garnished with 3 or 4 raw pumpkin seeds

Bake for 30 minutes.


pumpkinmilletspc

 

 

Despite my reservations about gf flour, I had two mini chefs with me in the kitchen today and since we had never had these muffins with wheat we made two batches. One batch was made with gf flour (pictured on the right) and the other with almond flour (pictured on the left). We held a taste test and the almond flour won the day. But if you have a nut allergy, or no almond flour in the house go ahead and use gf flour.

*If you use gf flour reduce bake time to 25 minutes.

Happy Thanksgiving!

 

 

You might also like

Breakfast

Almond Butter Banana Breakfast Cookies

Esme’s been on a breakfast bender lately. I don’t know what made me think of an old favourite of mine but about a month ago I offered her an almond

By Ingredient

Fried Noodles

You may have spent yesterday lusting over Melvie’s spring rolls. (Maybe that was just me?!) But we’re back today to give you one more homemade dish from my friend Alexa’s

By Meal Type

Sweet Potato and Graham muffins

If you’ve been reading this blog longer than five minutes you have probably surmised that I am obsessed with two things: Hermes Booties and Bradley Cooper. Wait. Wrong blog. I

2 Comments

  1. daria
    December 09, 21:39 Reply

    I think you should credit this recipe as coming from the rebar cookbook. It is exactly the same recipe except for subbing gluten free flour. That is plagiarism, and it is basic etiquette to acknowledge if you are tweaking someone’s recipe!

  2. Kirti Yadav
    November 07, 06:07 Reply

    Just love these healthy muffins. Nowadays I am exploring millets as they are so healthy and nutritious. Thanks for the recipe. I will try it soon. I actually made mixed millets cake and millets Pilaf. Sharing the recipe for the same hope you like it.

Leave a Reply