Healthy Pumpkin Chocolate Muffins

    (165)
    1 hour 30 mins

    Delicious and good for you too! Don't be fooled by all the healthy ingredients - these muffins are good for curing chocolate cravings too!


    149 people made this

    Ingredients
    Serves: 12 

    • 1 cup (125g) wholemeal flour
    • 3/4 cup (90g) ground linseed (flax seed)
    • 1/2 cup (60g) wheatgerm
    • 1 teaspoon baking soda
    • 1 1/2 teaspoons baking powder
    • 1/2 cup (60g) cocoa powder
    • 1 tablespoon ground cinnamon
    • 1/2 cup (90g) dark cooking chocolate chips
    • 1 cup (250ml) low-fat buttermilk
    • 3/4 cup pumpkin, boiled and mashed
    • 1 cup (170g) brown sugar
    • 1 egg
    • 1 teaspoon vanilla essence

    Directions
    Prep:15min  ›  Cook:30min  ›  Extra time:45min  ›  Ready in:1hr30min 

    1. Preheat an oven to 200 degrees C. Grease a 12 whole muffin tray or line with patty cups/muffin cases.
    2. Combine flour, linseed, wheatgerm, baking soda, baking powder, cocoa powder, cinnamon and chocolate chips in a large bowl. In another bowl, whisk the buttermilk, pumpkin puree, brown sugar, egg and vanilla until smooth. Gently stir the wet ingredients into the dry; mixing just until combined. Spoon equal amounts of batter into muffin cups.
    3. Bake until a toothpick inserted in the centre of a muffin comes out clean: about 20 to 30 minutes.

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    Reviews and ratings
    Global ratings:
    (165)

    Reviews in English (141)

    by
    59

    It's hard to believe these are whole grain and low in fat! I love how healthy these are! My husband will love these for his mid morning snack. I didn't have a few of the ingredients so I made some substitutions: I used coarsely ground oats for the wheat germ, 1 Tbsp. lemon juice plus milk to equal 1 cup for the buttermilk, and 1 cup regular chocolate chips for the 1/2 cup minis. Then I added some raw sugar on top for some crunchiness. Right out of the oven they stuck to the paper, so next time I will probably just grease the pan well and skip the paper liners. I got 18 regular-size muffins out of this recipe. And if you're wondering about the cinnamon, use it! It's not a real dominant flavor, instead it just enhances the chocolate flavor. Thanks for this recipe, I will likely use it again!  -  14 Apr 2009  (Review from Allrecipes US | Canada)

    by
    51

    I made these nearly according to the instructions (I omitted the cinnamon and did not use any white sugar, I believe I used agave nectar), and they came out dense and a bit chewy. At first I wasn't sure why, but a few baking experiments (I bake a lot) helped me figure it out. Flax seeds, ground, are an egg replacement. They work wonderfully, but not understanding their properties and using too much is going to result in this heavier texture. I recommend omitting the egg, and reducing the flax seeds to about 1 tbsp. (with 3 tbsp. water). Make up about 3/4 cup with either whole wheat (finely ground) or whole spelt flour. This should produce a lighter, fluffier muffin that is still healthy. I am going to try to work with this recipe some more to see what I can come up with. It's a good start, just misunderstands some ingredients.  -  04 May 2009  (Review from Allrecipes US | Canada)

    by
    33

    These are great!! I did not have flax seed so after some research decided to replace with whole wheat flour and thank goodness they worked out wonderfully with nice round tops!! My son who is the pickiest eater on the planet with many food aversions, LOVES THESE!! And they are healthy.. By the way I went and bought the ground flax seed for when I make them next time.  -  05 Apr 2009  (Review from Allrecipes US | Canada)

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