traditional pumpkin bread

Goodness, I think I bake way too many muffins around here.  It’s just that they’re so perfect for a quick breakfast,  packing for lunches, and they always seem to hit the spot when I’m in the mood for eating something sweet but not too sweet.  And it’s 15 minutes to make the batter, 20-25 minutes in the oven, and then they are done!  It’s instant gratification in the kitchen glass tea infuser pot.

Pumpkin millet muffins are one of my favorite variations of the more traditional pumpkin bread.  It has all of the warm flavors and spices that you would expect from a pumpkin muffin, but the addition of toasted millet adds extra nutrients and a little crunchneo skin lab derma21.  It’s really quite lovely.  I used coconut sugar as the sweetener as coconut sugar has been one of my top alternatives to refined sugar lately.  It has some caramel undertones to it so I find that it works well as a substitute in recipes that call for brown sugar.  The coconut flavor is hardly noticeable at all in these muffins.  I only used 1/2 cup of sugar since I prefer my muffins not to be overly sweet (theses are muffins after all, and not cupcakes), but go ahead and increase the sugar to 3/4 cup if you prefer a sweeter muffin.  Also, note that this recipe calls for 1 cup of pumpkin puree for 12-muffins.  Since most canned pumpkin comes in 15-ounce cans, I usually double the recipe and just use the entire can of pumpkin.  Serve these warm from the oven or these also store well in the freezer for later cloud solution.