Fall Means Pumpkin Spice Birdie Bread Muffins
Fall now means Pumpkin Spice everything, so we thought it would be the perfect time to try out some new birdie bread ideas. Sure enough, we hit on a Pumpkin Spice Birdie Bread Muffin recipe inspired by our new parakeet, Alfie (pictured above with one of his signature muffins).
Below is the recipe for you to make the muffins, or cookie rounds if you prefer. We used a mini muffin pan because of Alfie's size, but feel free to use any size muffin pan.
As a note, we did alter some steps compared to our regular birdie bread recipe. For example, instead of fruit puree we used pumpkin, which has less moisture so we added an extra egg. Feel free to include your own personal touches to the recipe to customize it based on your flock's tastes.
Follow the steps below and let us know what you think of Alfie's Pumpkin Spice Birdie Bread muffins!
Recipe Directions for 1 Batch of Birdie Bread Muffins:
Ingredient List for one (1) Batch:
-2 cups of any TOP’s Birdie Bread Mix (about half a bag)
-1 teaspoon aluminum-free baking powder
-2 large eggs, beaten
-15 ounces of pumpkin puree
-1 teaspoon of cayenne pepper
-1 teaspoon of cinnamon
-Half cup of millet
-Half cup of assorted nuts
Step 1: Preheat oven to 350°F (177°C)
Step 2: In medium mixing bowl, combine two (2) cups of TOP’s Premium Birdie Bread Mix, 1 teaspoon aluminum-free baking powder, 1 teaspoon of cayenne pepper, 1 teaspoon of cinnamon, and a half cup of millet.
Step 3: In a separate mixing bowl, combine 2 large, beaten eggs and 15 ounces of pumpkin puree.
Step 4: Add dry ingredients from Step 2 into the wet ingredients in Step 3 and stir until you have a dough batter.
Step 5: Place muffin liners into a muffin pan (mini or large pan) and scoop a ball of dough batter into liners, packing dough into the shape of the liner to make an even surface, or form 2-inch cookie rounds on a greased cookie sheet.*
Step 6: Place hazelnuts, almonds or pistachios on top of muffins/cookies to add variety and decoration.
Step 7: Bake at 350°F (177°C) for 15 minutes, or until firm.
* Do not use nonstick PTFE-coated cookware