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Pumpkin Black Barley Muffins

Black barley has a chewy, nutty flavor and our resident foodie's daughter, Junia Baglien, had the brilliant idea to use it as a nut substitute in pumpkin muffins. They are a huge hit! 

Recipe courtesy of Junia Baglien

Course Breakfast, Dessert
Dietary vegan, vegetarian



  1. In a large bowl, mix together pumpkin, sugar, and oil. Mix in flour, baking soda, cinnamon, and nutmeg. Lastly, mix in barley. 

  2. Dispense mixture into greased muffin pans. Bake at 350 F for 20 - 25 minutes.