Pumpkin Millet And Chocolate Muffins Recipes

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PUMPKIN MILLET MUFFINS



Pumpkin Millet Muffins image

Make and share this Pumpkin Millet Muffins recipe from Food.com.

Provided by VeggieDelite

Categories     Quick Breads

Time 50m

Yield 15 serving(s)

Number Of Ingredients 17

2 eggs, beaten
1/2 cup vegetable oil
1 cup buttermilk
3/4 cup brown sugar
1/2 teaspoon vanilla
1 1/2 cups pumpkin puree
1/2 cup rolled oats
1/2 cup millet
1/4 cup pumpkin seeds
1 cup unbleached flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg

Steps:

  • Pre-heat oven to 350°F.
  • Line a muffin pan with baking cups or grease (baking spray works well).
  • Combine eggs, oil, buttermilk, sugar, vanilla, and pumpkin puree and mix until there are no lumps of brown sugar.
  • Stir in the rolled oats.
  • Heat a dry skillet and toast the millet until lightly browned.
  • Toast the pumpkin seeds and add with the millet to the wet ingredients.
  • In a separate bowl mix the dry ingredients.
  • Add this mixture to the wet mixture.
  • Avoid overstirring as the muffins will come out tough.
  • Fill the muffin cups and sprinkle with pumpkin seeds.
  • Bake for 25 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 225.1, Fat 9.8, SaturatedFat 1.6, Cholesterol 28.9, Sodium 284.1, Carbohydrate 30.4, Fiber 2, Sugar 11.7, Protein 4.9

PUMPKIN CHOCOLATE CHIP MUFFINS



Pumpkin Chocolate Chip Muffins image

Moist and delicious muffins! You may use up to one cup of chocolate chips if you like!

Provided by Donna Breault

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 30m

Yield 12

Number Of Ingredients 13

¾ cup white sugar
¼ cup vegetable oil
2 eggs
¾ cup canned pumpkin
¼ cup water
1 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
½ cup semisweet chocolate chips

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
  • Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
  • Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

Nutrition Facts : Calories 197.3 calories, Carbohydrate 30.4 g, Cholesterol 31 mg, Fat 7.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 181.3 mg, Sugar 16.9 g

MARBLED CHOCOLATE-PUMPKIN MUFFINS



Marbled Chocolate-Pumpkin Muffins image

A healthy-ish way to enjoy a tasty--and eye-catching--chocolate and pumpkin muffin! They are even better the next day!

Provided by Kim

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 45m

Yield 12

Number Of Ingredients 16

1 ¼ cups whole wheat flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cloves
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
1 cup pumpkin puree
½ cup pure maple syrup
½ cup plain whole-milk Greek yogurt
2 eggs, at room temperature
¼ cup unsalted butter, melted and cooled
2 teaspoons vanilla extract
⅓ cup dark cocoa powder (such as Hershey's® Special Dark), sifted
½ cup dark chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Whisk together whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, and salt in a bowl until thoroughly combined.
  • Whisk together pumpkin puree, maple syrup, yogurt, eggs, and melted butter in a second bowl until thoroughly combined and no lumps remain. Stir 1/2 of the flour mixture into the pumpkin mixture until just combined. Mix in the other 1/2 of the flour mixture and stir until just combined, making sure to not overmix.
  • Divide batter evenly between 2 bowls. Whisk cocoa powder into one bowl until just combined. Fold chocolate chips into the other bowl. (Both batters will be somewhat thick.)
  • Spoon about 1 tablespoon pumpkin batter and 1 tablespoon chocolate batter into each muffin cup. Continue filling muffin cups, alternating between both batters, until each cup is approximately 3/4 full. Make 2 or 3 swirls in the batter of each muffin with a bamboo skewer or butter knife, holding the muffin liner in place as you swirl. (The chocolate chips may make it difficult but just swirl around them.)
  • Place muffins into the preheated oven and bake until a toothpick inserted into the center of the muffins comes out with a few moist crumbs, 19 to 23 minutes. Do not overbake.
  • Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 182.4 calories, Carbohydrate 26.5 g, Cholesterol 43 mg, Fat 8.1 g, Fiber 3.6 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 263.9 mg, Sugar 11.4 g

CHOCOLATE PUMPKIN MUFFINS



Chocolate Pumpkin Muffins image

Pumpkin spice muffins get a double dose of chocolaty indulgence with the addition of cocoa powder and chocolate chips. It only takes one bowl and no mixer to whip these up for a sweet breakfast treat or an afternoon chocolate fix.

Provided by Tammy Lynn

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Pumpkin Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13

1 cup all-purpose flour
¼ cup cocoa powder
1 tablespoon pumpkin pie spice
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¾ cup brown sugar
1 cup pumpkin puree
2 large eggs
¼ cup vegetable oil
¼ cup sour cream
1 teaspoon vanilla extract
1 cup chocolate chips, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Whisk flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt together in a large bowl. Mix in brown sugar, making sure everything is well combined.
  • Make a well in the center of the dry ingredients with a spoon. Add in pumpkin puree, eggs, vegetable oil, sour cream, and vanilla extract. Stir until batter is just blended. Add 3/4 cup chocolate chips and stir until well combined.
  • Divide batter evenly between the prepared 12 muffin cups. Sprinkle remaining 1/4 cup chocolate chips on top.
  • Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 215.3 calories, Carbohydrate 29 g, Cholesterol 33.1 mg, Fat 11 g, Fiber 2.3 g, Protein 3.5 g, SaturatedFat 4.3 g, Sodium 179.4 mg, Sugar 17.3 g

PUMPKIN-CHOCOLATE MUFFINS



Pumpkin-Chocolate Muffins image

Decadent, tender, and full of flavor, these pumpkin-chocolate muffins are a delicious addition to a brunch or snack tray for anytime. Enjoy with coffee or milk!

Provided by Bibi

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h

Yield 18

Number Of Ingredients 14

1 ¾ cups all-purpose flour
1 cup white sugar
½ cup packed brown sugar
½ cup Dutch-process cocoa powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 (15 ounce) can pumpkin puree
½ cup avocado oil
2 eggs
1 teaspoon vanilla extract
½ cup English walnuts, coarsely chopped
½ cup semisweet chocolate chips
½ cup powdered sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease 18 standard-sized muffin cups, or line with paper liners.
  • Whisk together flour, white sugar, brown sugar, cocoa powder, cinnamon, baking soda, and salt in a large bowl. Whisk together pumpkin puree, oil, eggs, and vanilla extract in a second bowl until well combined. Pour pumpkin mixture into the flour mixture and stir until you see no more flour. Stir in walnuts and chocolate chips. Spoon batter into the prepared muffin cups, filling each 3/4 full, to create a nice, rounded top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the tins for 5 minutes. Remove from the tins and transfer to a wire rack to cool for another 10 minutes.
  • Dust muffins lightly with powdered sugar while they are still warm to the touch.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 30.7 g, Cholesterol 20.7 mg, Fat 10.6 g, Fiber 2.4 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 200.7 mg, Sugar 18.1 g

PUMPKIN CHIP MUFFINS



Pumpkin Chip Muffins image

My sisters, brothers and I started cooking and baking when we were young. Mom was a very good teacher-she told us we would learn our way around the kitchen. Now, I tell my kids the same thing! -Cindy Middleton, Champion, Alberta

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 10

4 large eggs, room temperature
2 cups sugar
1 can (15 ounces) pumpkin
1-1/2 cups canola oil
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips

Steps:

  • In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full., Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 328 calories, Fat 19g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 250mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.

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