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.
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)
- 1 mashed banana
- ¼ cup Yogurt
- 3 tblsp flax 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
Nutrition Facts
Ragi Pumpkin Seed Muffins Recipe
Serving Size
1 muffin
Amount per Serving
Calories
272
% Daily Value*
Fat
13
g
20
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
8
g
Cholesterol
20
mg
7
%
Sodium
252
mg
11
%
Potassium
121
mg
3
%
Carbohydrates
36
g
12
%
Fiber
1
g
4
%
Sugar
17
g
19
%
Protein
4
g
8
%
Vitamin A
47
IU
1
%
Vitamin C
1
mg
1
%
Calcium
203
mg
20
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.