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Pumpkin, Millet, and Chocolate Muffins

October 30, 2011 by Joy the Baker 109 Comments

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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.

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Comments

  1. Miss B

    October 31, 2011 at 12:48 pm

    Actually, these could easily be made vegan also. Just replace each egg with 1 tablespoon of flax or chia seeds mixed with 1 tablespoon hot water. Replace the buttermilk with the same amount of non-dairy milk plus a spoonful of vinegar (I wouldn’t use rice milk, but soy or a nut milk or hemp all work pretty well like this). And double the baking soda, and add a teaspoon or so of baking powder. For muffins and quickbreads, this sort of substitution should always work.

    Reply
  2. erin

    October 31, 2011 at 11:38 am

    These muffins sounds delicious! I love adding millet to things!

    Reply
  3. Emily Elizabeth

    October 31, 2011 at 11:19 am

    I definitely took time to slow down a bit this weekend. Which meant staying home all Saturday morning, making (pretty) ricotta for a cheesecake and some (pretty odd) farmer’s cheese, and one of your fabulous single lady pancakes. Which is kind of cheating, I’m not a single lady. But they are oh-so tasty!
    I also read in bed for a while in the morning… which is my favorite ever.

    Reply
  4. Ashley @ Wishes and Dishes

    October 31, 2011 at 11:15 am

    Can’t wait to try these! I’m so excited for Christmas :)

    Reply
  5. Gen

    October 31, 2011 at 11:14 am

    Great muffins! It’s true that time passes sooo quickly! We need some treats like that to enjoy it all!

    Reply
  6. Sonia

    October 31, 2011 at 10:50 am

    Could you use corm meal instead of the dry millet? Just wondering :-) I need to chill, the weather’s icky, I have homework… Like = stress :\ I want pie now!! And those muffins of yours!!

    Reply
  7. Lucia

    October 31, 2011 at 10:45 am

    I should slow down a bit. I should. I should eat a slice of homemade apple pie. I should watch leaves falling outside. I should listen to the rain. Thanks for remembering it to me, Joy.

    Reply
  8. dagny

    October 31, 2011 at 9:41 am

    So stoked to try these out! I adored the banana bread with millet recipe, so I am sure these will be equally incredible. My most favorite pumpkin chocolate chip muffin is from Feel Good bakery in Alameda, CA…I had one 5 years ago and still think about it : )

    Reply
  9. Kristen Mercier

    October 31, 2011 at 9:37 am

    My weekend also involved pumpkin and chocolate. I made pumpkin chocolate chip cookies for my dad, for his birthday and save a few extras (okay maybe more than a few) for myself. I admit, they are not as healthy as your muffin recipe but everybody deserves to be bad once in a while? I can’t wait to try these muffins. Do you think that regular milk would work instead of buttermilk?

    Thanks!
    Kristen

    Reply
  10. Raquel Somatra

    October 31, 2011 at 9:08 am

    My downtime looks a bit like this, but subtracting the muffin and coffee and inserting a salted caramel hot cocoa with pumpkin spice and homemade whipped cream– and instead of the food magazine, a cookbook. Hmm. Now that I think about it, it’s quite similar after all. And those muffins look amazing. I just had a pumpkin muffin with a sweet cream cheese filling– just heaven, though certainly on the lower end of healthy-ish.

    Reply
  11. Maia

    October 31, 2011 at 8:51 am

    Pumpkin muffins with chocolate chips are a favorite in our house. I usually dust them with cinnamon sugar. Yours look just as tasty but substantially healthier. I imagine the millet would give a really great earthy taste and crunchy texture!

    Reply
  12. The Starving Student

    October 31, 2011 at 8:31 am

    That’s why you have to make them small intentionally…then it’s impossible to feel guilty about eating a bunch!

    Reply
  13. Cookie and Kate

    October 31, 2011 at 8:28 am

    Hey Joy! I tried to comment last night but I suspect it disappeared into the depths of your spam comments. Your blog is always an inspiration to me and I’m floored that you liked one of my recipes enough to share. Thanks for making my day!

    Reply
  14. Leanne @ Healthful Pursuit

    October 31, 2011 at 8:22 am

    I was thinking the same thing this morning… how is it already November? Okay, I’m a day ahead of myself… but I’m not ready for 2012! Feels like New Years was just yesterday, sheesh!

    Reply
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  1. Pumpamadness « annaidaproject says:
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