Pumpkin, Millet, and Chocolate Muffins

Apparently were quickly approaching November. Wait what!? In the blink of an eye well be eating turkey for Thanksgiving, wrapping holiday gifts, and kissing at midnight thats 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. Lets slows things down if only for an hour or two.

This is real life. Warm muffin. Milk tea. Food magazine.

I dont slow down very often, but a short moment that looks like this? Yea its a nice little recharge.

Ps. You should totally know that I ate three muffins not just the one pictured here. Three. Theyre small. No biggie.

Oh! My little bit of downtime has given me all sorts of holiday pie ideas. Get your pie tins out! Its 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 perfec! t with c hocolate.

You have to balance out all of that whole wheat flour and millet with chocolate, right?

Its all about balance.

Ps. Im so bad at balance.

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 youll 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 p! umpkin, 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. Its possible that I am not normal.