Pumpkin, Millet, and Chocolate Muffins

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Apparently we’re quickly approaching November.  Wait… what!?  In the blink of an eye we’ll be eating turkey for Thanksgiving, wrapping holiday gifts, and kissing at midnight… that’s how fast this year is going!

What are we going to do about this? Is there some sort of pause button.

The only thing I can think do to do slow things down involves these healthy-ish Pumpkin Millet and Chocolate Muffins, a cup of milky tea, and Food and Wine Magazine.  Did you slow things down this weekend?  Was there pumpkin and chocolate, too?

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This is real life.  Warm muffin.  Milk tea.  Food magazine.

I don’t slow down very often… I’m a terrible relaxer.  A short moment that looks like this?  Yea… it’s a nice and necessary recharge.

Ps.  You should totally know that I ate three muffins… not just the one pictured here.  Three.  They’re small.  No biggie.

Oh!  My little bit of downtime has given me all sorts of holiday pie ideas.  Get your pie tins out!  It’s going to get delicious here.

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I love the simplicity of these muffins.  I think you will too.

No mixer necessary.  All you need is a few bowls, pureed pumpkin, and crunchy dry millet.

The millet adds a tender, healthful crunch to the muffins.  Like nuts… without being nuts.

The muffins are moist and pumpkin-y.  Perfect for the season.

Perfect perfect perfect with chocolate.

You have to balance out all of that whole wheat flour and millet with chocolate, right?

It’s all about balance.

Ps.  I’m so bad at balance… that has everything to do with the fact that I’m a terrible relaxer.

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I must admit that this recipe is very similar to other recipes here at Joy the Baker.

I like pumpkin.  I like chocolate.  I like millet.

If you’ll recall, the Banana Millet Bread was pretty stellar, and these Soft Pumpkin Cookies are bonkers delicious.

Also… you can totally go vegan with this Vegan Pumpkin Walnut Bread.

Just lookin’ out for you!

Pumpkin, Millet, and Chocolate Muffins

makes about 16 muffins

adapted from Cookie and Kate

Print this Recipe!

1/2 cup vegetable oil

3/4 cup brown sugar

2 large eggs

1 cup pureed pumpkin

2 teaspoons pure vanilla extract

1 3/4 cup whole wheat flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon fresh ground nutmeg

1/2 cup dry millet

1/4 cup buttermilk

3/4 cup dark chocolate chips

Place a rack in the center of the oven and preheat oven to 325 degrees F.  Line a muffin tin with paper or foil liners and set aside.

In a large bowl, whisk together oil, brown sugar, eggs, pureed pumpkin, and vanilla extract.

In a medium bowl, whisk together flour, salt, baking soda, spices, and millet.

Add the dry ingredients, all at once to the wet ingredients.  Add the butter milk and fold together.  When batter is almost completely mixed, fold in the chocolate chips.

Spoon batter into prepared pan.  Fill muffin cups three quarters full.  Bake for 15to 17 minutes, or until a skewer inserted in the center of a muffin comes out clean.  Let rest for at least 15 minutes before serving.  Serve warm or at room temperature.  Muffins will last, well wrapped at room temperature, for up to 3 days.

These muffins also freeze really well.  Seal in a freezer-safe bag and store in the freezer.  I like to eat these right from the freezer.  It’s possible that I am not normal.

109 thoughts on “Pumpkin, Millet, and Chocolate Muffins

  1. Yours actually do look GOOD and sound really great. I made mint & chocolate muffins this weekend but I’m not sure about the end result… hmmm, maybe I have to make yours?! And you’re right: time IS flying by, like crazy. I look so forward to Christmas but I already have the feeling that it will be over in a sec… looking forward to all those pie recipes ;-)

  2. Is frightening how close we are to Christmas. I’m sure it was only Christmas a couple of months ago …

    I love pumpkin but alas we are in berry season here in my part of the world (I say alas but not really! I do love berries), the addition of millet in these is appealing, they look very hearty.

  3. I’ll have to check out the local health food store where I can buy millet, because I opened a can of pumpkin last night for ice cream and have easily the cup left. I hate it when I leave a can in the fridge and it goes bad!

  4. Sounds awesome. I also eat cookie dough, brownies etc straight out of the freezer, it gets a nice extra crunch:) One downwide (or upside) I noticed is that colder stuff tastes less sweet so we can eat more sugar without realising.

  5. Is this real? A Cookie and Kate adaptation on Joy the Baker?! I must be dreaming. Your millet banana bread totally inspired me to add millet to my pumpkin bread. Thanks a million, Joy! Your blog is always an inspiration. :)

  6. These look delicious! I’ve never tried millet in muffis but I’m sure that it gives them that healthy boost so having three muffins for breakfast is no biggie ; )

  7. The muffins look lovely and yes, this year is FLYING by. Whoa. Like, wasn’t it just Thanksgiving a hot second ago? Seriously…cannot believe it either.

    And I love that your muffins do not require a mixer and are easy like that.

    Happy Halloween, Joy! And your post on costumes and getting dressed, I’ve seen it relinked many times the past week or so. Thank you again for that gem.

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