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.
Veronica A.M.
I’m on the look out for pumpkin recipes these days! Two HUGE pumpkins freshly picked from my backyard, and I SO have so much baking to do! Perfect recipe!! Delish!!
Jessica @ The Desert Abode
Wow, November 1st is here! I definitely want a pause button. I’m hoping to sneak in a few quiet moments before Thanksgiving (we’re hosting this year, gulp!).
Looking forward to the pie recipes. :)
Janeti
whoo! i have to try these muffins, great combination! (:
Clara
I never think to use things like millet in my baking. You’re so good at that, Joy! Thanks for the inspiration (as always).
joythebaker
millet is such a great way to sneak in some health!
Frostine@ThatReallyFrostsMe
I could use a relaxing muffin moment. We spent the weekend cleaning up a tree that came down in our yard in the storm. Not relaxing. Time to make muffins!
Megan Marie
I am so ready to be making all sorts of holiday pies. Bring it on!
joythebaker
we begin with… cheesecake!
Cupcake Kat
I love pumpkin! Life is all about balance and muffins
betty
I juts love the whole combination, they look really good
ella
looks so yummy!!
xoxoxoxooxoo
Naina @ chow bella
I’ve never tried millet before, but these look great! And I completely agree about this year flying by, I’m only just getting used to writing “11” instead of “10” when I write the date.
ChannonD
Perfect for the season and my perpetual pumpkin craving. Do you think I can use Amaranth in place of millet, because that’s what I have on hand? If so, what, if anything, would you change?
Loving your posts as always,
Channon
anne
Oh man, these look divine!! I cannot wait to try.
Kelsey @ Snacking Squirrel
HAPPY HALLOWEEN!!!
Terri
Love this blog & all the wonderful recipes. I’ve made many things from you w/ingredients that I’ve never used before or even tasted & it’s all so good. I’m very grateful for that. New things = happiness. I’m totally looking forward to the pie recipes. Love making pies this time of year even though my crust leaves a lot to be desired. I keep trying because all my family loves pie. I also love this time of year because of all the beauty in nature.
Jessica
Clearly I need to make a trip to the store later to purchase some millet. These look so good!