Pumpkin Cupcakes Recipe With Finger Millet And Flax Seed

Yummy and lightly flavoured cupcakes, can be had with or without frosting

In association with Vivatta (ChakkiAtta) Vivatta is a pure & premium whole-wheat flour. Also known as
Pumpkin Cupcakes Recipe With Finger Millet And Flax Seed
152 ratings.

Pumpkin Cupcakes Recipe With Finger Millet And Flax Seed is a light and delicious cupcake recipe that is slightly better on the health too, since it uses millet flour and flax seeds. Pumpkins are not only fun to carve, but they also lend this incredibly subtle taste to pretty much anything you add them to.  These Pumpkin Cupcakes Recipe With Finger Millet And Flax Seed are moist with a subtle hint of pumpkin and cinnamon in each bite. Serve Pumpkin Cupcakes Recipe With Finger Millet And Flax Seed with Garlic & Ginger Spiced Potato Wedges Recipe (Baked) and Ice-Apple And Plum Rose Juice Recipe for your next baccha party.

If you like this recipe, try more recipes like

  1. Peanut Butter Cupcake Recipe (with Eggless option)
  2. Whole Wheat Lemon & Cranberry Muffins Recipe
  3. Breakfast Oatmeal Raisin Muffin Recipe (with Eggless Option)

Prep in

15 M

Cooks in

15 M

Total in

30 M

Makes:

15 Servings

Ingredients

  • 1/2 cup Vivatta Maida
  • 1/2 cup Ragi Flour (Finger Millet)
  • 1/3 cup Flax seed powder (flax meal)
  • 1 cup Pumpkin puree
  • 1/2 cup Sugar
  • 1 tablespoon Butter , melted
  • 1 tablespoon Baking powder
  • 1/4 teaspoon Cinnamon Powder (Dalchini)
  • 1 Whole Egg
  • 2 tablespoons Milk , (adjust)

How to make Pumpkin Cupcakes Recipe With Finger Millet And Flax Seed

  1. To begin making Pumpkin Cupcakes Recipe With Finger Millet And Flax Seed, heat the oven to 375 degrees Fahrenheit.

  2. In a big bowl, add the sugar and melted butter. Whisk them together with a hand mixer. To this, add the egg and whisk them all together.

  3. Add 1/2 cup of all-purpose flour, whisk and then add 1/2 cup of pumpkin puree.

  4. Whisk them together; at this point the batter will be thick. Add milk to thin it out as needed.

  5. Add the 1/2 cup of finger millet flour, whisk it all in and then add the remaining 1/2 cup of pumpkin puree. Whisk it together.

  6. Finally, add the baking powder, flax seed powder and the cinnamon powder. Whisk them together to a smooth batter.

  7. Line the cupcake pan (I used a metal non-stick pan) with paper cupcake liners/molds. 

  8. Using an ice cream scoop, pour the batter into the molds. That way each mold gets about the same amount of batter. 

  9. Bake for 15 min at 375 degrees Fahrenheit. Check by inserting a toothpick into one of the cupcakes and remove from oven once the toothpick comes out clean.

  10. Serve Pumpkin Cupcakes Recipe With Finger Millet And Flax Seed with Garlic & Ginger Spiced Potato Wedges Recipe (Baked) and Ice-Apple And Plum Rose Juice Recipe.

Pumpkin Cupcakes Recipe With Finger Millet And Flax Seed is part of the Baking With Flour Contest

sudha

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Last Modified On Tuesday, 14 November 2017 12:44
     
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