VeganMoFo – Pumpkin, Millet, and Chocolate Chip Mini Muffins

I made mini muffins to take to an office breakfast potluck today. I used a recipe that I posted about a year ago, and thankfully, the muffins were a big hit. Many people went out of their way to compliment them, one person thought they looked too perfect to be homemade, and three people asked for the recipe. One lady that asked for the recipe also asked me about my diet, which I happily explained. I even offered to prepare any vegan recipe she would like to try but was afraid to attempt to cook.


The original recipe makes 12 regular size muffins. I made 3 dozen minis and added a powdered sugar glaze and used Enjoy Life mini chips for the office.

Pumpkin Millet, and Chocolate Chip Muffins

(not gluten free)

The toasted millet adds a nutty yet fat free crunch, like candy sprinkles.

Ingredients:

½ cup millet

1 cup all purpose flour

1 cup whole wheat pastry flour

1 t. baking powder

1/2 t. baking soda

1/2 t. salt

1/2 t. cinnamon

1/2 t. nutmeg

1/4 t. ground cloves

1 cup sour milk

1 cup pumpkin puree

1/4 cup maple syrup

1/4 cup canola oil

1/4 cup sucanat

1 t. vanilla

½ cup chocolate chips

Directions:
Heat oven to 375 degrees. Line or spray a 12-cup muffin pan.

Heat a skillet over medium high heat. Add millet and toast, stirring occasionally, until millet is golden brown and begins to pop, about 3 minutes. (The millet will not pop out of the skillet like other grains or seeds tend to do.) Remove from heat and let cool.

Combine the flours, baking powder, baking soda, salt, and spices in a medium bowl. Combine the rest of the ingredients, except chocolate chips, in a large bowl and mix thoroughly. Add millet to the flour mixture, then add the dry ingredients to the wet ingredients, stirring just until combined. Fold in chocolate chips.

Fill muffin cups and bake 20 to 25 minutes or until tester comes out clean. Let cool 5 minutes in the pan, then remove to a rack to cool completely.

(Mini muffins bake for about 14 minutes.)