Instructions

1. Preheat oven to 400. Butter or line a 12-cup muffin pan.
2. Heat a large skillet over medium-high heat. Add the millet and stir with a wooden spoon until millet starts to pop and becomes golden brown, about 3-4 minutes. Transfer millet to a small bowl to cool.
3. In a medium mixing bowl, mix together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Add millet to the flour mixture and stir to incorporate.
4. In a large mixing bowl, whisk together the egg, yogurt, milk, butter, pumpkin, and coconut sugar. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide muffin batter among prepared muffin cups.
6. Bake 22-25 minutes, until a toothpick comes out clean. Allow muffins to cool in the pan for 10 minutes before transferring them to a wire rack to finish cooling.