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.
Shawna
First time baking with millet-a success! Of course, can you go wrong when chocolate is involved?
Michelle Schneider
Would Kroger sell millet? I’m running out of grocery store options here…I can’t find it anywhere! Am I looking in the wrong section of the store, I wonder? Would it be in the baking isle? Or possibly with the health food?
Alicia @ Treble Tart
I have approximately 7 cans of pumpkin right now, and I have been STRUGGLING to find fun, exciting recipes to use them up (that aren’t all “pumpkin pie” or “pumpkin bread”). I am definitely adding this one to my arsenal. Thanks Joy!!
Mama Maria
SOOOO EXCITED FOR THE PIE IDEAS!
Pie tins are out and ready to rumble! ;)
Archer
you really are on this millet kick! love love love it!
delaney @ heartbreakpie
there is a cafe in auckland (new zealand) that makes the most incredible pumpkin muffins with ginger, date and coconut. I’ve been wanting to try recreating them for ages now, but haven’t known where to start! this is perfect, I’m so going to try my hand at pumpkin in muffin form. deeeeelicious!
TheChangingHouse
Wow, those look healthy and delicious!
Thanks for sharing!
Oh, and welcome to November! Time slips by so quickly!
Michelle Sexton
I’ve never even heard of Millet – but I’m definitely willing to try it!
Joy Smith
These look yummy. I’m wondering if they could be made into cookies as well?
Natalie
Looks really good! Millet is so great to cook with.
Lindsay
I made these today and thy were perfect! The flavors work so well together and I love the crunch of the millet. Thanks for the recipe, I will be making these again!
courtneylaurel
Though I’ve never tried muffins from the freezer (not a huge muffin/cakey thing fan, maybe I’m the un-normal one), I believe that cookies from the freezer are usually at least as yummy as from the cookie jar, and freezer cookies are just dangerous because there is nothing quite so irresistible as frozen cookie dough YUM. Which leads me to wonder; Joy, do you have a cookie jar?
joythebaker
i’m pretty sure that my freezer is my cookie jar. i secretly LOVE frozen sweets that aren’t supposed to be frozen.
Jesse
I am dreadful at relaxing most of the time, I’m trying to get better and just let myself unwind without feeling like I “should” be doing all sorts of things. Sigh. I should, however, be making this muffins.
Megan
I’ve never met millet, but if it’s down with both pumpkin AND chocolate, then I am also very down.
joythebaker
meet millet!
emily
I slowed down too, only with pecan sticky buns!
https://emilyspieceofcake.com/2011/10/31/ultimate-sticky-buns/