Ingredients: cup Vivatta Maida, cup Ragi Flour (Finger Millet/ Nagli), cup Flax seed powder (flax meal), cup Pumpkin puree, cup Sugar, tablespoon Butter - melted, tablespoon Baking powder, teaspoon Cinnamon Powder (Dalchini), Whole Egg, tablespoons Milk - (adjust), Eggetarian diet
Instructions: To begin making Pumpkin Cupcakes Recipe With Finger Millet And Flax Seed, heat the oven to 375 degrees Fahrenheit.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.Add 1/2 cup of all-purpose flour, whisk and then add 1/2 cup of pumpkin puree.Whisk them together; at this point the batter will be thick. Add milk to thin it out as needed.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.Finally, add the baking powder, flax seed powder and the cinnamon powder. Whisk them together to a smooth batter.Line the cupcake pan (I used a metal non-stick pan) with paper cupcake liners/molds. Using an ice cream scoop, pour the batter into the molds. That way each mold gets about the same amount of batter. 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.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.