Pumpkin Chocolate Muffins

Pumpkin Chocolate Muffins


149 people made this

Don't be fooled by all the healthy ingredients - these muffins are good for curing chocolate cravings too! The wholemeal flour, linseed wheatgerm and pumpkin will make you feel good about it!


Serves: 12 

  • 1 cup (125g) wholemeal flour
  • 3/4 cup (90g) ground linseed
  • 1/2 cup (60g) wheatgerm
  • 1 teaspoon bi carb 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

Preparation:15min  ›  Cook:30min  ›  Extra time:45min  ›  Ready in:1hour30min 

  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, bi carb 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 (2)


Used different ingredients. I couldn't find canned pumpkin puree in the store so I cooked some sweet potato and mashed it instead. I added a bit of water to it because was more solid than the canned pumpkin puree. I have used canned sweet potato pie filling successfully too. - 10 Jun 2010


We tried this about 3 months ago and I have made it every week since! Only problem is finding pumpkin puree outside of the Thanksgiving Holiday time. Look around. I found some in April that is probably leftover from the holiday. Bought 6 cans of it to get us through to this Thanksgiving!! - 10 Jun 2010

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