If there is one thing you need to know about Canadians, it’s that we LOVE our muffins. And are constantly on the search for the perfect muffin recipe. When we lived in Vancouver and Victoria we had a few sources of PERFECT muffins, but since we’ve moved to Ontario we’ve yet to find our muffin haven. So in the meantime, we keep experimenting with recipes at home – and this is definitely a popular one!!! It can be found in the Rebar cookbook – and if you happen to find yourself in Victoria, B.C., I HIGHLY recommend checking this restaurant out!!!!!

2 eggs, beaten
1/2 cup vegetable oil
1 cup buttermilk
3/4 cup brown sugar
1/2 tsp vanilla
1 1/2 cup pumpkin puree
1/2 cup rolled oats
1/2 cup millet
1/4 cup pumpkin seeds
1 cup unbleached flour
3/4 cup whole wheat flour
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg

Preheat oven to 350 degrees.

Combine eggs, oil, buttermilk, sugar, vanilla and pumpkin in a large bowl and mix together, making sure there are no lumps of brown sugar. Stir in the oats. Toast millet in a hot dry skillet until lightly browned and fragrant. Toast the pumpkin seeds and add the millet and seeds to the bowl. Set aside.

In a separate bowl, sift the dry ingredients together. Add the dry mix to the wet mix and gently stir to combine. Do no overmix, or the muffins will be dry and tough.

Fill muffin cups generously with batter. Sprinkle tops with pumpkin seeds (we often incorporate some dark chocolate chips at this point!) and bake for 25 minutes, or until an inserted toothpick comes out clean.