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.
Chels
I made these for breakfast this morning, and they were absolutely delicious! I omitted the chocolate chips and added a bit more sugar to compensate. I was also about 1/4 cup short on whole wheat flour, so I substituted 1/4 cup bread flour instead. Finally, my big twist is that I used 2 tbsp chia seed mixed with 8 tbsp water in place of the eggs. This created a healthy, delicious, surprisingly filling, and SUPER MOIST muffin!! I love Joy!
Iceni
Boy, these look tasty. Joy, remember your kitten hovering nearby while you baked? Well, my parakeet would simply fly from L shoulder to R shoulder, twittering, squawking, and finally climb down my arm, and try to eat the millet straight out of the measuring cup if I tried to make these. Failing that, she’d just gobble them out of the package while I was stirring the batter, she loves millet so much. Once baked, she’d then sit on my wrist, pick the seeds out of the muffins, and tear them apart in her quest for more millet. For those of you searching for millet, they have it at Whole Foods, in either the loose grains section, or the international foods section, or if you’re cheap like me, you can go to an ethnic grocery, especially a Middle Eastern shop, and ask for white millet. It’s usually in the Asian aisle, since they eat it in India and China, and you can buy a small bag for just a few dollars.
Christina
I am so excited to find this recipe because we have some millet in the back of the pantry that has been there a while… The only thing on this list I don’t have on-hand is the buttermilk. Do you think I could sub with (gasp!) skim? It’s the only thing we have right now and I’d rather not go to the store for one ingredient. Excitement!
SB
I made these this morning and they are incredibly delicious! One of my favorite muffin recipes has been pumpkin and millet but I had never thought to add chocolate to them before. Thanks Joy!
Erica
I just made these beautiful muffins…oh.my.goodness!!!! Shut the front door, pull up a chair and have a muffin…or 3!!!!
Em
Wow, JUST what I was looking for and didn’t even know it!! These muffins (and everything else that I’ve tried so far) are absolute slam dunks! Thanks! :)
Brenda
Thanks for another millet recipe! I bought some for your banana bread (YUM!) and am glad I have another recipe to use it for. Oh and I have pumpkin puree in my fridge screaming to be used!
Michelle
Millet????? Where do I find millet? I so want to try out these pumpkin muffins with chocolate ;) but I don’t have millet in the pantry & will have to go out in search of . . . millet . . .
bunny mama
My son saw these muffins on your blog and was not satisfied until I promised that we’d make them. Then, lo and behold, the next day at his preschool a local farmer gave all the kids a little pie pumpkin. So we roasted it up stuck it in these muffins. Love love LOVE the millet crunch. These things are addictive. Thank you for another opportunity for some quality bake time with my little guy.
Shannon
Nice moist texture with a subtle crunch. I rarely eat muffins but have eaten 3 of these today! Big hit with my 4 and 6 yr old kiddos. As for frozen desserts…I love frozen chocolate chip cookies (extra good with whipped cream by the way) and chocolate chip pumpkin cookies (which I think are also from you!). Thanks
joythebaker
I’m so glad love the muffins! I totally love frozen chocolate chip cookies. So major!
Shannon
What a fun way to use millet! I’ve found I don’t like it as a main grain, but mixed in things it is okay.