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?
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.
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.
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
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.
Leslie
I’ve never cooked with millet before – how exciting! I’ll have to try these out soon. Pumpkin is such a splendid thing.
Carly
I totally just made a Hazelnut Millet Pumpkin Bread for my blog! It looks like we were thinking similar thoughts :) Your muffins look delicious!
Pam
Oh boy these look so good. I wish I had one right now!
sherri lynn @ life of a wife
I love pumpkin chocolate chip muffins but I’ve never added millet. De-li-cious.
Brenna
I think eating three is impressive self-control. Those look amazing! I can honestly say, I’ve never baked with millet. Can’t wait to try!
Emily Anne
I made pumpkin chocolate chip muffins this weekends. I think I even slowed things down for a minute or two! I wish I had millet because I would have done that too!
Pure2raw twins
I still can’t get over that the holiday season is just around the corner! time does go by fast!
and love pumpkin and chocolate together! yum and with whole millet in there I bet these muffins are heavenly. it has been awhile since I have enjoyed some millet! always a favorite of mine though.
Brooke @ Waiting to Rise
Yes, I 100% agree…this year is moving so fast!
And, tea/muffins/magazines are the perfect recipe for a deep breather before the madness begins!
I’ve never baked with millet…but I’m looking forward to trying it. Is it affordable? I’m on very very very tight budget!
Grace
I loved your cherry carrot breakfast cookies that had millet in them- it’s such a clever idea to add a bit of crunch! If I replace the vegetable oil with coconut oil for these muffins, will the recipe still work? Thanks, Joy!
Cookie and Kate
I made this pumpkin bread with coconut oil and it turned out amazing!
Grace
Awesome! Thank you, Kate! I will give it a try.
courtneylaurel
These, along with most things pumpkin, look amazing. I’m also considering about a dozen other pumpkin recipes at the moment, sweet and savory. But does anyone have any idea where I might find pumpkin puree in France? I can easily find pumpkins, but I kind of don’t want to do the work every time I make a pumpkin recipe. Thanks, if anyone can help!
Lauren
I don’t personally know, but you could try checking with Clotilde at http://www.chocolateandzucchini.com. She’s a French-American hybrid food blogger and if she doesn’t know she might know someone who does. Hope that helps.
VA DE PAN
I love these muffins!!Thanks for the most delicious millet muffins!!!!!
Heather (Heather's Dish)
i love the texture of the millet in the muffins! looks amazing!
Baking Holly
Joy! I need to try that “nut stuff” you’re talking about. it looks so great!
Nic
Hehe, I usually eat three too :)
These look interesting. I might just have to try them. Though I’m still sceptical about mixing pumpkin with chocolate.
Lys
These look so great! I really can’t get enough of pumpkin or its fellow squash friends this month. Though I don’t own a muffin pan (yet, sob!) these seem like they would do fantastic in a bundt pan. Or, at least that’s what I’m hoping as I have about two hours till I have to leave for work and it seems like the perfect time to make this.