Pumpkin cupcakes with Finger millet and Flax seed

We tend to create boundaries around us, knowingly or unknowingly. Boundaries defining our likes/dislikes, how far we are willing to push ourselves, where we decide to put an end to it all. To stop. To say it’s the limit.

Some of these boundaries are almost invisible, subtle, they are blurry. Nevertheless they exist. Like a glass wall, ready to be shattered at the slightest hint of tension. Bursting and exploding with emotions only you are cognizant of.

Some of them may be inevitable and some meant to be broken down.

Culinary boundaries are rather the fun kind; there is seldom disappointment in crossing them.

Pumpkin is perceived differently in different cusines. Its taste is unique, something you get used to.

They are not only fun to carve, but they also lend this incredibly subtle taste to pretty much anything you add them to.

Here's to crossing boundaries that were meant to be explored and enjoyed.

Ingredients

1/2 cup All-purpose flour

1/2 cup Ragi (Finger Millet Flour)

1/3 cup of flax seed powder

1 cup of Pumpkin puree

1/2 cup sugar

1 Tbsp. melted butter

1 Tbsp. baking powder

1/4 tsp cinnamon powder

1 egg

2- 3 Tbsp. milk

1. Heat the oven to 375 degrees Fahrenheit
2. In a bowl, add the sugar and melted butter. Whisk them together.
3. To this, add the egg and whisk them all together.
4. Add 1/2 cup of all-purpose flour, whisk and then add 1/2 cup of pumpkin puree.
5. Whisk them together; at this point the batter will be thick. Add 2 - 3 tbsp. of milk to thin it out.
6. 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.
7. Finally, add the baking powder, flax seed powder and the cinnamon powder.
8. Whisk them together to a smooth batter.
9. Pour in the cupcake tin( I used a metal non-stick pan) and bake for 15 min at 375 degrees Fahrenheit.