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.
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.