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–+ servings

Ragi Pumpkin Seed Muffins Recipe

Ragi Pumpkin Seed Muffins is a wholesome, nutritious and healthy filling muffins made using ragi flour, pumpkin seeds and whole wheat flour.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch, Snacks
Cuisine American, Indian
Servings 10 muffins
Calories 272 kcal

Equipment

  • Mixing Bowl
  • Spatula
  • Muffin Pan
  • Cupcake Liners

Ingredients
  

  • ½ cup Ragi Flour (70 grams)
  • ½ cup Wheat Flour (60 grams)
  • ½ cup All Purpose Flour / Maida (60 grams)
  • 11/2 teaspoon Baking powder
  • ½ cup Milk (120 ml)
  • ½ cup Oil (120 ml)
  • ¾ cup Brown Sugar (150 grams)
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • ¼ cup Pumpkin Seeds

Instructions
 

  • Preheat oven to 200 degree C. Line muffin pan with cupcake liner and set aside.
  • Take ragi flour, all purpose flour, wheat flour and baking powder in a bowl. Mix well.
  • Take egg, brown sugar, oil and vanilla in a large mixing bowl. Mix till brown sugar melts.
  • Now add in milk and mix well.
  • Add in dry ingredients and pumpkin seeds and fold gently.
  • Use an ice cream scoop to fill your muffins moulds till ¾th.
  • Bake this in oven for 18 to 20 mins.
  • Remove from oven and cool for 5 mins on a wire rack.
  • Un mould the muffins and serve warm.

Video

Notes

  • Instead of adding all purpose flour, you can use wheat flour completely. It may make the muffin little dense but still it will taste great.
  • Pumpkin seeds are used in this muffins, but you can use any nuts as you prefer.
  • You can make this muffins eggless too. Check my egg substitute below.
  • I used brown sugar, you could use normal sugar or honey as well. You can use maple syrup or agave as well.
  • Instead of regular milk, you can use oat milk, soy milk or almond milk.

Egg Substitutes for Muffins (Substitute anyone of the below for Every 1 Egg)

How to Bake Muffin without Oven

Check this Cake in a Pressure Cooker Post and Check this Cake in a Pan Post.

Storage Suggestions

  • Store this muffin at room temperature for 2 days. 
  • Refrigerate upto a week.
  • Freeze for 1 month. 
 

Nutrition

Serving: 1muffinCalories: 272kcalCarbohydrates: 36gProtein: 4gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 20mgSodium: 252mgPotassium: 121mgFiber: 1gSugar: 17gVitamin A: 47IUVitamin C: 1mgCalcium: 203mgIron: 2mg
Keyword Muffins, Pumpkin Seeds, Ragi Recipes
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